With the chill of Winter there’s nothing better than a steaming bowl of soup that warms your body and nourishes your soul. This Butternut Squash Green Chile Chicken Soup is a flavourful blend of wholesome ingredients and aromatic spices, creating a dish that’s as comforting as it is satisfying.

The combination of chicken thighs, nutrient-dense butternut squash, and zesty green chiles makes this recipe a standout for weeknight dinners or meal prep. It’s versatile, easy to make, and packed with health benefits.

Health Benefits

  • High in Protein: The chicken thighs provide a generous dose of lean protein, essential for muscle repair and overall health. One serving offers about 25 grams of protein.
  • Fibre Boost: With squash, green bell peppers, and corn, this soup is loaded with dietary fibre to aid digestion and promote satiety.
  • Low in Calories: A bowl of this soup is filling without being heavy.

This soup is wonderfully adaptable, allowing you to adjust it to your taste or dietary needs:

  1. Vegetarian Swap: Skip the chicken and add chickpeas for a plant-based protein option. Substitute vegetable broth for a vegetarian-friendly base.
  2. Extra Heat: If you’re a fan of spicy foods, swap the mild green chiles for their spicier counterparts or add a pinch of red chilli flakes.
  3. Grains for Heartiness: Stirring in quinoa, rice, or pearl couscous during cooking adds texture and makes the soup more filling.
  4. Paleo-Friendly: Omit the corn to keep the recipe paleo-compliant while still enjoying its rich flavours.

This soup stores beautifully in the fridge or freezer, making it an excellent option for busy weeks. Prepare a batch on Sunday, and you’ll have nourishing meals ready to reheat and enjoy even when life gets busy!

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 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 (leave out if paleo)
  • 1 small lime, juiced
  • ½ teaspoon salt + more to taste
  • Freshly ground black pepper

Directions

  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 from Ambitious Kitchen.

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