If you’re looking for a cozy, flavorful soup that’s packed with protein and vibrant veggies, then you’re in for a treat with this Butternut Squash Green Chili Chicken Soup Recipe. I absolutely love how the sweetness of the butternut squash perfectly balances the mild heat from the green chiles, making this soup both comforting and exciting to your taste buds. It’s one of those one-pot wonders that comes together quickly but tastes like you’ve spent hours crafting it—trust me, once you try it, you’ll want to make it again and again.
Why You’ll Love This Recipe
- One-Pot Simplicity: Everything cooks in one pot, making cleanup a breeze and dinner time stress-free.
- Balanced Flavors: The natural sweetness of butternut squash and the subtle heat from green chiles create an irresistible flavor combo.
- Hearty and Nutritious: Loaded with protein, fiber, and wholesome veggies, it’s a meal that satisfies and nourishes.
- Versatile and Adaptable: You can easily tweak the spice level or swap out ingredients to fit your taste or diet.
Ingredients You’ll Need
The magic of this Butternut Squash Green Chili Chicken Soup Recipe comes from a handful of simple ingredients that work together beautifully. I always recommend using fresh garlic and a good quality chicken broth—it really elevates the soup’s depth. Also, picking a nice, firm butternut squash makes a difference in texture.
- Olive oil or avocado oil: These oils handle the medium-high heat well and add a subtle fruitiness to the base.
- Garlic: Fresh minced garlic is a must here for that aromatic foundation.
- White onion: Chopped onion softens into sweetness, balancing the spice.
- Green bell pepper: Diced finely, it adds a mild crunch and vibrancy.
- Cilantro: Fresh cilantro brings a bright, herbal note—if you’re not a fan, parsley works too.
- Mild green chiles: I like using canned for convenience, but if you find fresh hatch chiles, they add fantastic smoky flavor.
- Butternut squash: Cubed small so it cooks through without falling apart.
- Ground cumin: A warm, earthy spice that complements the chiles beautifully.
- Oregano: Adds a touch of savory depth to the broth.
- Chicken broth: Use organic and low-sodium for best flavor control.
- Boneless skinless chicken thighs: They stay tender and juicy during the simmer.
- Corn: Adds little sweet pops—feel free to leave out if you’re paleo or prefer less sweetness.
- Lime juice: Freshly squeezed at the end to brighten the whole dish.
- Salt and black pepper: Season slowly and taste as you go to get it just right.
Variations
I love that this Butternut Squash Green Chili Chicken Soup Recipe is easy to customize. You can play around with different protein options or tweak the spice level based on your family’s preference—making it as mild or as zesty as you like.
- Spicy Kick: I sometimes add a diced jalapeño or a pinch of cayenne to turn up the heat, and my family goes crazy for the extra spice.
- Vegetarian Version: Swap chicken for beans like cannellini or chickpeas and use vegetable broth for a hearty meatless meal.
- Extra Veggies: I’ve tossed in chopped zucchini or spinach near the end to sneak in more greens—super tasty and nutritious.
- Slow Cooker Method: Perfect for busy days—just layer ingredients and cook on low for 6 hours, then shred the chicken before serving.
How to Make Butternut Squash Green Chili Chicken Soup Recipe
Step 1: Build Your Flavor Base
Start by heating your oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil shimmers, toss in the minced garlic, chopped onion, diced green bell pepper, and cilantro. Cook these together, stirring frequently, until the onion turns translucent—about 3 to 4 minutes. This step releases the aromatics that make your soup sing, so don’t rush it! I’ve learned that patiently sweating these veggies is well worth it for the richness it adds.
Step 2: Add Spices, Chiles, and Butternut Squash
Next, immediately stir in your mild green chiles, cubed butternut squash, ground cumin, and oregano. Let these cook together for another minute or two, allowing the spices to bloom and coat the squash. I like to sauté just long enough to smell the spices fully waking up—that hum of warm cumin is always a good sign you’re on the right track.
Step 3: Simmer the Soup
Pour in the chicken broth, then nestle in the chicken thighs whole. Add in the drained corn, salt, pepper, and freshly squeezed lime juice at this point as well. Bring everything to a boil, then cover and reduce the heat to low. Let it gently simmer for 20 to 30 minutes or until the chicken is fully cooked and no longer pink inside. I always use a meat thermometer just to be certain it hits 165°F for safety.
Step 4: Shred the Chicken and Finish Up
Once your chicken is cooked through, use a slotted spoon to transfer each thigh to a cutting board. Shred the meat using two forks—this is one of my favorite parts because the shredded chicken absorbs all the flavors in the broth. Return the shredded chicken back to the pot, give the soup a taste, and adjust salt and pepper if needed. Now, it’s ready to serve!
Pro Tips for Making Butternut Squash Green Chili Chicken Soup Recipe
- Cube Size Matters: Cut the butternut squash into even cubes about ½ inch to ensure they cook evenly without turning mushy.
- Use Thighs Not Breast: Chicken thighs stay juicy and tender after simmering, unlike breast meat which can dry out quickly.
- Fresh Lime Last: Adding lime juice at the end gives a fresh, tangy pop that brightens the flavors perfectly.
- Taste as You Go: I learned to season gradually and taste frequently, so you don’t accidentally over-salt or under-season.
How to Serve Butternut Squash Green Chili Chicken Soup Recipe
Garnishes
For garnishes, I always reach for a handful of fresh cilantro—it echoes the herb in the soup and adds a fresh brightness. A dollop of sour cream or plain Greek yogurt is fantastic if you want a creamy contrast to the spice and sweetness. Sometimes I sprinkle a little shredded Monterey Jack cheese on top just before serving—so delicious!
Side Dishes
This soup is hearty enough on its own, but I love pairing it with warm, crusty bread or a batch of homemade cornbread. For a light side, a simple green salad with a citrusy vinaigrette balances the richness of the soup perfectly.
Creative Ways to Present
If you’re serving this soup for a special occasion, try ladling it into mini pumpkin bowls for a seasonal touch that always wows guests. Garnish with edible flowers or a sprinkle of toasted pepitas to add some crunch and color. Personal touches like these make your meal feel extra cozy and festive.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers and keep it in the fridge for up to 3 days. Because the flavors meld even more after resting, I often find the soup tastes even better the next day!
Freezing
This Butternut Squash Green Chili Chicken Soup Recipe freezes beautifully. Just make sure it’s completely cooled before transferring to freezer-safe containers or bags. It stays fresh for up to 3 months, perfect for busy weeknights or meal prep.
Reheating
When reheating, I like to warm it gently over medium-low heat on the stove, stirring occasionally. If the soup thickened too much in the fridge, just add a splash of broth or water to loosen it up. Avoid microwaving directly if you can; it heats unevenly and can dry out the chicken.
FAQs
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Can I use chicken breast instead of thighs in this soup?
Absolutely, but keep in mind that chicken breasts can dry out if overcooked. If using breast meat, check it earlier and remove from heat once fully cooked. Thighs are preferred for their moisture and tenderness during simmering.
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How spicy is this Butternut Squash Green Chili Chicken Soup Recipe?
This soup has a mild, gentle heat thanks to the mild green chiles. You can always amp up the spice by adding jalapeños or using hotter chiles if you like more kick.
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Can I make this soup vegetarian or vegan?
Yes! Swap out chicken with hearty vegetables or beans, and use vegetable broth instead of chicken broth. It won’t have the same richness but still tastes delicious and satisfying.
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What can I substitute for butternut squash?
Butternut squash offers a sweet and creamy texture that’s hard to match, but you could use pumpkin or sweet potatoes as alternatives. Keep them chopped into similar-sized cubes for even cooking.
Final Thoughts
This Butternut Squash Green Chili Chicken Soup Recipe has become one of my go-to meals when I want something warm, wholesome, and just a little bit different. It’s the kind of dish that feels like a hug in a bowl—perfect for those chilly evenings or when you need comfort food with a vibrant twist. Give it a try, and I promise it’ll find a permanent spot in your recipe rotation just like it has in mine!
Print
Butternut Squash Green Chili Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Butternut Squash Green Chile Chicken Soup that blends tender chicken thighs, sweet butternut squash, and mild green chiles in a flavorful, spiced broth. Perfect for chilly evenings, this one-pot soup is packed with protein and vegetables, offering a cozy and nutritious meal that comes together quickly on the stovetop.
Ingredients
Soup Base
- 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 or ¼ cup freshly roasted, seeded, and chopped hatch green chile
Main Ingredients
- 4-6 cups cubed butternut squash
- 1 ½ 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 (optional, omit if paleo)
- 1 small lime, juiced
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper to taste
Instructions
- Heat the oil and sauté aromatics: Place a large dutch oven or heavy-bottomed pot over medium-high heat and add the olive or avocado oil. Once hot, add minced garlic, chopped onion, diced green bell pepper, and cilantro. Cook for a few minutes until the onion turns translucent and the mixture is fragrant.
- Add spices, squash, and chiles: Immediately stir in the mild green chiles, cubed butternut squash, ground cumin, and oregano. Sauté everything together for a few minutes to toast the spices and slightly soften the squash.
- Add broth, chicken, and seasonings: Pour in the low sodium chicken broth and add the boneless skinless chicken thighs. Add the drained organic corn if using. Season with salt, freshly ground black pepper, and the juice of one small lime. Stir gently to combine all ingredients.
- Simmer the soup: Bring the soup to a boil over high heat. Once boiling, cover the pot, reduce heat to low, and let it simmer for 20-30 minutes. This allows the chicken to cook through fully and the butternut squash to become tender. Check that the chicken is no longer pink inside.
- Shred the chicken: Using a slotted spoon, remove the cooked chicken thighs and transfer them to a cutting board. Shred the chicken finely with two forks, then return the shredded chicken back into the pot.
- Adjust seasoning and serve: Taste the soup and add more salt, pepper, or lime juice if desired. Serve hot, enjoying the warm and spicy flavors.
Notes
- This soup is a warming, protein-packed meal with plenty of vegetables and vibrant flavors perfect for colder weather.
- It’s a one-pot recipe, making clean-up easy and preparation efficient.
- For a spicier version, consider adding more green chile or a pinch of cayenne pepper.
- Omit the corn to keep it paleo-friendly.
- Adding extra protein like beans or another type of meat can increase the heartiness if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 315 kcal
- Sugar: 4.8 g
- Sodium: 350 mg
- Fat: 7.5 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 39.5 g
- Fiber: 6.3 g
- Protein: 26.9 g
- Cholesterol: 75 mg
