Description
Warming butternut squash green chile chicken soup packed with protein, vegetables, and comforting fall flavors. This cozy one-pot meal is perfect for chilly nights and comes together in just 40 minutes.
Ingredients
- ½ tablespoon olive oil or avocado oil
- 6 cloves garlic, minced
- 1 large white onion, chopped
- 1 green bell pepper, diced very small
- ¼ cup diced cilantro
- 1 (4 ounce) can mild green chiles
- 4-6 cups cubed butternut squash
- 1½ teaspoons ground cumin
- 1 teaspoon oregano
- 4 cups (32 ounces) low sodium chicken broth
- 1 pound boneless skinless chicken thighs
- 1 (15 ounce) can corn, drained
- 1 small lime, juiced
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper
Instructions
1. Place a large Dutch oven or pot over medium-high heat and add the oil. Once hot, add garlic, onion, green pepper, and cilantro. Cook until the onion becomes translucent.
2. Add the green chiles, butternut squash, cumin, and oregano. Sauté for a few minutes to toast the spices.
3. Add the chicken broth, chicken thighs, corn, salt, pepper, and lime juice. Stir well.
4. Bring the soup to a boil, then cover, reduce heat to low, and simmer for 20-30 minutes until the chicken is fully cooked.
5. Remove the chicken with a slotted spoon and shred with two forks on a cutting board.
6. Return the shredded chicken to the pot, stir well, taste, and adjust seasonings as needed.
7. Serve warm and enjoy.
Notes
For a heartier soup, add ½ cup uncooked quinoa, rice, or pearl couscous when adding the broth and chicken.
Leave out the corn to keep the recipe paleo-friendly.
Use freshly roasted Hatch green chiles for additional flavor and mild heat.
Add extra lime juice or cilantro before serving for brightness.