Butternut Squash Green Chile Chicken Soup
This comforting and nutritious one-pot soup combines the earthy, natural sweetness of roasted butternut squash with the vibrant, zesty heat of green chiles. Packed with tender chicken thighs, aromatic spices, and a hint of corn, this soup is a protein-rich meal that offers a perfect balance of flavors. It is an ideal, family-friendly dish that is easy to prepare and tastes even better as leftovers the next day.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Southwest Fusion
- Diet: High Protein
Ingredients
1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
1 large butternut squash, peeled and cubed
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup diced green chiles (canned or roasted)
1 cup frozen corn
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh cilantro for garnish
Instructions
Heat olive oil in a large Dutch oven over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic, cumin, and oregano, cooking for another minute until fragrant.
Add the chicken pieces and brown lightly on all sides.
Stir in the cubed butternut squash, green chiles, and chicken broth.
Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes until the squash is tender.
Stir in the frozen corn and cook for an additional 3-5 minutes.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.
Notes
For a creamier texture, you can blend a small portion of the soup using an immersion blender before adding the corn. Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well for up to 3 months.