Butternut Squash, Green Chile and Chicken Soup

1/2 Tbsp. olive oil
6 cloves garlic, minced
1 large yellow onion, diced
1 green bell pepper, diced
1/4 cup diced cilantro
1/4 cup Santa Fe Seasons Flame Roasted Hatch Green Chile
5 cups cubed butternut squash
1 1/2 tsp ground cumin
1 tsp. Mexican oregano
4 cups chicken stock
1 lb. boneless skinless chicken thighs
1 can corn, drained
1 small lime, juiced
salt and pepper to taste

In a large Dutch oven over medium-high heat, add oil
Once oil is hot, add garlic, onion, bell pepper and cilantro
Cook for a few minutes, until onion is translucent
Add green chile, squash, cumin and oregano. Stir and cook another minutes to release the oils in the spices
Add chicken stock, chicken thighs, corn and lime juice. Season with salt and pepper
Bring soup to a boil, cover and reduce to a simmer 20-30 minutes until chicken is cooked through
Remove chicken with a slotted spoon, transfer to a cutting board and shred with to forks
Add chicken back to soup, taste and adjust seasoning if needed and serve

Click here for Santa Fe Seasons Flame Roasted Hatch Green Chile


Delicious! The family has requested this to be made again! This is now in the “permanent recipe file”, to be made several times during the winter.

Gail L Wilson December 08, 2021

I made a vegetarian version with vegetable broth and a drained can of black beans instead of chicken. Also, I used a sugar pie pumpkin instead of butternut squash. Topped with cilantro and cotija cheese when served.

Kathy Dee December 08, 2021

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