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.
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.
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.
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.
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 THIS RECIPE:
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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.
- 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
- 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.
- 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. 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.
- 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.
Feel free to leave the corn out to keep this soup paleo.