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green chile chicken soup in a bowl

Butternut Squash Green Chile Chicken Soup

Warming butternut squash green chile chicken soup packed with protein, veggies and wonderful flavors. This cozy, fall-inspired green chile chicken soup comes together in one pot and is perfect for a cold night. Add an extra boost of protein or spice if you'd like!

Course Dairy Free, Dinner, Gluten Free, Grain Free, Lunch, Paleo, Soup
Cuisine American, hispanic
Keyword butternut squash green chile chicken soup, green chile chicken soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 315 kcal
Author Monique Volz of AmbitiousKitchen.com

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 chiles (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 pound 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.

Nutrition Facts
Butternut Squash Green Chile Chicken Soup
Amount Per Serving (1 serving (based on 4))
Calories 315 Calories from Fat 68
% Daily Value*
Fat 7.5g12%
Saturated Fat 1.7g11%
Carbohydrates 39.5g13%
Fiber 6.3g26%
Sugar 4.8g5%
Protein 26.9g54%
* Percent Daily Values are based on a 2000 calorie diet.