Description
This Butternut Squash Green Chile Chicken Soup is a hearty and flavorful dish that combines the sweetness of butternut squash with the spiciness of green chiles and the savory taste of chicken. It’s a perfect comfort food for chilly days.
Ingredients
Scale
Vegetables & Herbs
- 6 cloves garlic, minced
- 1 large white onion, chopped
- 1 green bell pepper, diced very small
- ¼ cup diced cilantro
- 4–6 cups cubed butternut squash
- 1 small lime, juiced
Spices
- 1 ½ teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon salt + more to taste
- Freshly ground black pepper
Proteins & Broth
- 1 tablespoon olive oil or avocado oil
- 1 pound boneless skinless chicken thighs
- 4 cups (32 ounces) organic low sodium chicken broth
Additional Ingredients
- 1 (4 ounce) can of mild green chiles (or ¼ cup freshly roasted and seeded chopped hatch green chile)
- 1 (15 ounce) can organic corn, drained (optional, leave out if paleo)
Instructions
- Prep the Ingredients: Mince the garlic, chop the onion and bell pepper, dice the cilantro, and cube the butternut squash.
- Cook the Chicken: In a large pot, heat the oil and cook the chicken thighs until browned on both sides. Remove from the pot and set aside.
- Make the Soup: Saute the garlic, onion, bell pepper, and spices in the same pot. Add the butternut squash, chicken broth, green chiles, and lime juice. Simmer until the squash is tender.
- Finish the Soup: Shred the cooked chicken and add it back to the pot. Adjust seasoning with salt and pepper. Serve hot, garnished with cilantro.
Notes
- If you prefer a spicier soup, use hot green chiles or add some cayenne pepper.
- This soup can be made vegetarian by omitting the chicken and using vegetable broth instead.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 60 mg