Butternut Squash Green Chile Chicken Soup
Prep time
Cook time
Total time
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.
Recipe type: Soup, Gluten Free, Paleo
Serves: 4 servings
  • 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
  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. 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.
  3. 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.
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.
Recipe by Ambitious Kitchen at https://www.ambitiouskitchen.com/butternut-squash-green-chile-chicken-soup/