If you’re craving something cozy, flavorful, and downright satisfying, you’re going to love this Butternut Squash Green Chile Chicken Soup Recipe. It’s one of those dishes that feels like a warm hug on a chilly day but with a bit of a spicy kick that keeps you coming back for more. When I first tried this soup, I was amazed at how the sweet, creamy butternut squash pairs so perfectly with the smoky green chiles and tender chicken. Stick with me, and I’ll walk you through how to make this fan-freaking-tastic soup that’s bound to become a family favorite!
Why You’ll Love This Recipe
- Comforting & Nourishing: The creamy butternut squash creates a velvety base that nourishes both body and soul.
- Easy to Make: Simple ingredients and straightforward steps make this a perfect weeknight go-to soup.
- Flavor Balance: You get a beautiful balance of sweetness, spice, and freshness from the lime and cilantro.
- Family Favorite: My family goes crazy for this recipe, and I bet yours will, too!
Ingredients You’ll Need
The magic of this Butternut Squash Green Chile Chicken Soup Recipe really comes from layering flavors, so each ingredient plays a special part. When shopping, look for fresh, firm butternut squash and mild to medium green chiles depending on how spicy you want it. I like to keep the chicken broth low sodium so I can control the saltiness better.
- Olive oil or avocado oil: A good-quality oil adds a subtle richness and helps sauté the aromatics without burning.
- Garlic: Freshly minced garlic adds pungent, savory depth—don’t skip this!
- White onion: Chopped finely to melt into the base, adding gentle sweetness.
- Green bell pepper: Diced very small for just a hint of freshness and texture.
- Cilantro: Adds a bright, herbal note that lifts the soup beautifully.
- Green chiles: Mild canned or freshly roasted Hatch chiles bring smoky warmth; you can adjust these for heat.
- Butternut squash: Cubed and cooked until tender to create the creamy body of the soup.
- Ground cumin: Adds earthiness and depth to the broth.
- Oregano: Brings in a touch of herbal complexity.
- Chicken broth: I prefer organic and low sodium so you control flavor.
- Chicken thighs: Boneless and skinless, they stay tender and juicy when simmered.
- Corn: Adds sweet pops and texture; optional if you want paleo-friendly.
- Lime juice: A squeeze of fresh lime brightens all the flavors.
- Salt and pepper: Season to taste, balancing all the elements.
Variations
I love customizing this Butternut Squash Green Chile Chicken Soup Recipe depending on what I have in the fridge or my mood. The flexibility means you can make it your own every time, which keeps it exciting and fresh.
- Hearty Addition: I sometimes add ½ cup of uncooked quinoa or pearl couscous for extra body and texture—my family loves it, especially on cold nights.
- Spice Level: For a little more heat, swap mild chiles for medium or hot green chiles; just watch the quantity so it doesn’t overpower the soup.
- Vegetarian Twist: Skip the chicken and use vegetable broth instead, then add hearty beans for protein.
- Make it Creamier: Blend a portion of the soup before adding the shredded chicken to make it extra silky without needing cream.
How to Make Butternut Squash Green Chile Chicken Soup Recipe
Step 1: Sauté Your Aromatics to Build Flavor
Begin by heating your olive or avocado oil over medium-high heat in a large Dutch oven or heavy pot. Once hot, toss in the minced garlic, chopped white onion, diced green bell pepper, and cilantro. Stir these around for a few minutes until the onion becomes translucent and everything smells fragrant—this is where your flavor foundation is built, so don’t rush it!
Step 2: Add the Butternut Squash and Spices
Next, immediately add the green chiles, cubed butternut squash, ground cumin, and oregano into the pot. Saute everything together for a couple of minutes. This step is where the spices start to toast lightly, bringing out their deepest flavors, so keep stirring to avoid anything sticking or burning.
Step 3: Pour in Broth and Add Chicken
Pour in the chicken broth, then nestle in your boneless skinless chicken thighs. Add the drained corn, salt, pepper, and fresh lime juice. Give it a gentle stir and bring everything to a boil. Once boiling, cover the pot, turn heat down to low, and let it simmer for 20-30 minutes, or until the chicken is cooked through and no longer pink inside.
Step 4: Shred Chicken and Final Seasoning
Carefully remove the chicken thighs with a slotted spoon and place them on a cutting board. Use two forks to shred the chicken finely (I sometimes let the kids help with this part—it’s a fun kitchen moment!). Return the shredded chicken to the soup pot, stir it in, and taste for seasoning. This is your moment to add a pinch more salt, pepper, or a splash more lime juice if you like things brighter.
Pro Tips for Making Butternut Squash Green Chile Chicken Soup Recipe
- Don’t Skip Fresh Lime Juice: I learned adding lime at the end brightens flavors and balances the sweetness of squash beautifully.
- Cook Squash Until Tender, Not Mushy: I usually check with a fork every 5 minutes once simmering; soft but holding shape is perfect.
- Shred Chicken While Hot: It’s easier to shred chicken right away and prevents clumps in the soup.
- Use a Slotted Spoon to Remove Chicken: This prevents too much broth loss and keeps your soup rich and flavorful.
How to Serve Butternut Squash Green Chile Chicken Soup Recipe
Garnishes
I love topping this soup with a little extra fresh cilantro and a small dollop of sour cream or Greek yogurt—it adds creaminess and a cooling contrast to the green chiles. For a bit of crunch, a handful of crushed tortilla chips or pepitas really elevates the texture and flavor.
Side Dishes
This soup pairs beautifully with warm homemade cornbread or a simple side salad dressed with citrus vinaigrette. I’m a big fan of serving it alongside a crusty baguette for dipping, too—my family always asks for seconds with this combo!
Creative Ways to Present
For a festive dinner, I’ve served this soup in individual mini pumpkins or small hollowed-out butternut squash bowls—talk about a showstopper! You can also garnish with sliced avocado or a swirl of chipotle sauce to amp up the visual and flavor appeal for guests.
Make Ahead and Storage
Storing Leftovers
I usually cool the soup to room temperature before transferring it to airtight containers and refrigerating. It keeps wonderfully for about 3-4 days, and the flavors actually deepen overnight—perfect for easy lunches or dinners.
Freezing
This soup freezes like a charm. I portion it into individual freezer-safe containers and label them. When defrosted, I find the texture and taste stay great—just make sure to shred the chicken before freezing to save time later.
Reheating
Reheating gently on the stovetop over low to medium heat works best to avoid breaking down the squash too much. Stir occasionally and add a splash of broth or water if it feels too thick after reheating. Microwave reheating is fine too, just cover and heat in 1-minute bursts, stirring in between.
FAQs
-
Can I make this soup vegetarian or vegan?
Absolutely! Simply replace the chicken with hearty vegetables like mushrooms or beans, use vegetable broth instead of chicken broth, and omit any animal products for a vegan version. You can add plant-based protein like tofu or tempeh, too.
-
How spicy is the soup, and can I adjust the heat?
The heat level depends on the green chiles you use; mild chiles make it just gently spicy, while hotter varieties will add a noticeable kick. You can easily adjust by using less chile or deseeding fresh ones for milder heat.
-
Can I use chicken breasts instead of thighs?
Yes, but keep in mind that chicken breasts can dry out more easily during cooking. If you substitute, be careful to not overcook and perhaps reduce simmer time slightly or check for doneness earlier.
-
Is this soup suitable for meal prep?
Definitely! This soup keeps well both refrigerated and frozen, making it perfect for batch cooking and easy reheating throughout the week. The flavors actually improve after sitting a day.
Final Thoughts
This Butternut Squash Green Chile Chicken Soup Recipe holds a special place in my kitchen because it’s the perfect blend of comfort and bold flavor. It’s the kind of recipe I love to share with friends and family, knowing it will satisfy and nourish. Once you try it, I’m confident you’ll have a new favorite soup in your rotation that’s easy to make yet packed with thoughtful, delicious ingredients. So, grab your pot, and let’s get cooking—this soup is waiting for you!
Print
Butternut Squash Green Chile Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American Southwestern
Description
A comforting and flavorful Butternut Squash Green Chile Chicken Soup that combines tender chicken thighs, sweet butternut squash, and mild green chiles simmered with aromatic spices and fresh vegetables. This hearty soup is perfect for a wholesome meal, providing a balance of sweetness, spice, and zest with lime juice and cilantro.
Ingredients
Produce
- 6 cloves garlic, minced
- 1 large white onion, chopped
- 1 green bell pepper, diced very small
- ¼ cup diced cilantro
- 4-6 cups cubed butternut squash
- 1 small lime, juiced
Canned Goods
- 1 (4 ounce) can of mild green chiles (or 1/4 cup freshly roasted and seeded chopped hatch green chile)
- 4 cups (32 ounces) organic low sodium chicken broth
- 1 (15 ounce) can organic corn, drained (optional, leave out if paleo)
Meat
- 1 pound boneless skinless chicken thighs
Spices & Oils
- ½ tablespoon olive oil or avocado oil
- 1 ½ teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon salt + more to taste
- Freshly ground black pepper to taste
Instructions
- Sauté Aromatics: Place a large dutch oven or pot over medium-high heat and add the olive or avocado oil. Once hot, add minced garlic, chopped onion, diced green bell pepper, and diced cilantro. Cook for a few minutes until the onion becomes translucent and the vegetables are fragrant.
- Add Spices and Veggies: Immediately add the mild green chiles, cubed butternut squash, ground cumin, and oregano to the pot. Sauté for a few more minutes to allow the spices to bloom and coat the vegetables.
- Add Broth and Chicken: Pour in the chicken broth, add the boneless skinless chicken thighs, drained corn (if using), salt, pepper, and freshly squeezed lime juice. Stir gently to combine.
- Simmer Soup: Bring the soup to a boil, then cover the pot and reduce the heat to low. Let it simmer gently for 20-30 minutes until the chicken is fully cooked and no longer pink in the center.
- Shred Chicken: Using a slotted spoon, remove the chicken thighs from the pot and place them on a cutting board. Shred the meat using two forks, then return the shredded chicken to the soup pot.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt, pepper, or lime juice if needed. Serve hot and enjoy.
Notes
- For a heartier soup, add ½ cup of uncooked quinoa, rice, or pearl couscous when adding the broth to cook alongside the other ingredients.
- The soup can be made paleo by omitting the canned corn.
- Use mild or roasted green chiles for a gentle heat, or increase spice level by choosing hotter chile varieties if preferred.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for longer storage.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 75mg
