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Butternut Squash Green Chile Chicken Soup

Flavorful, protein-packed butternut squash green chile chicken soup. This comforting, cozy dish comes together in one pot and is perfect for a cold night. 

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Happy New Year! Update on my end: I’m currently in Hawaii still celebrating our honeymoon ❤🌸 it’s absolutely amazing here and I never, ever want to leave.

For those of you in colder weather (like back home in Chicago!) I’ve got a beautiful soup for you that was inspired by my Grandmother Gloria.If you’ve been reading AK for a while, you know that my Grandma is one special lady. And she’s feisty too! A few weeks ago my mom informed me that my Grandma had been in a car accident and the driver drove off after hitting her. Good news is that she was okay but unfortunately her car had a few thousand dollars worth of damage.

But this is where the story gets good: Instead of reporting the hit and run to the police, she got back in her car and chased him down so she could get his information. As in, she literally cut him off the road so that she could get his insurance info. By the way, she’s 82 years old.

I told you she was feisty.

butternut squash green chile chicken soup in a pot

And so sharing that story and this soup together makes the most sense, because it’s both fiery and comforting at the same time (kind of like Gloria).

My Grandma shared his recipe with me a year ago, and I made a few changes to adapt for where I live and what’s available this time of year.

butternut squash green chile chicken soup in a bowl

Typically she makes it with fresh cubes pumpkin and Hatch green Chile. I didn’t have either of those things, so I opted to use butternut squash and canned green chile.

Don’t worry though, it’s still delicious and perfect when you are trying to cure a cold. It does have a hint of spice, so I recommend using mild green chiles.

butternut squash green chile chicken soup in a bowl
I hope you love this soup. Best served with saltine crackers and a smile.

P.S. thanks grandma for the recipe inspiration. I love you!

SEE HOW TO MAKE THE GREEN CHILE CHICKEN SOUP:

More healthy soup recipes to try:

Paleo Coconut Chicken Sweet Potato Noodle Soup

The Best Chicken Soup You’ll Ever Eat

Golden Turmeric Chickpea Chicken Soup

Healing Thai Butternut Squash Lentil Soup

Homemade Roasted Tomato Basil Soup

I hope you love this recipe as much as I do. If you make it, be sure to let me know by tagging #ambitiouskitchen on Instagram.

Butternut Squash Green Chile Chicken Soup

4.95 from 17 votes
Course Dairy Free, Dinner, Gluten Free, Grain Free, Lunch, Paleo, Soup
Keyword chicken soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serves 4
Flavorful, protein-packed chicken soup made with butternut squash and green chile! This comforting dish comes together in one pot and is perfect for a cold night.

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 of mild green chilies (or use 1/4 cup freshly roasted and seeded chopped hatch green chile)
  • 4-6 cups cubed butternut squash
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon oregano
  • 4 cups (32 ounces) organic low sodium chicken broth
  • 1 lb boneless skinless chicken thighs
  • 1 (15 ounce) can organic corn, drained (leave out if paleo)
  • 1 small lime, juiced
  • ½ teaspoon salt + more to taste
  • Freshly ground black pepper

Instructions

  1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, green pepper and cilantro; cook for a few minutes until onion becomes translucent.
  2. Next immediately add in your green chiles, butternut squash, cumin and oregano. Saute for a few more minute to let the spices cook a bit, then add in chicken broth, chicken thighs, corn, salt and pepper and lime juice. 
  3. Bring soup to a boil, then cover, reduce heat to low and simmer for 20-30 minutes until chicken is fully cooked and no longer pink.
  4. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot, taste and adjust seasonings if necessary. Serves 4.

Recipe Notes

If you want to make this soup a little more hearty, I think 1/2 cup uncooked quinoa would be delicious. Just add it when you add the chicken/corn/broth in.

Feel free to leave the corn out to keep this soup paleo.

 

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