Butternut Squash Green Chile Chicken Soup Recipe

Recipe By Slurrp

This Butternut Squash Green Chile Chicken Soup is a comforting and flavorful dish that combines the sweetness of butternut squash with the heat of green chiles. The tender chicken adds protein and richness to the soup, while the spices and herbs create a delicious depth of flavor. Perfect for chilly nights, this soup is easy to make and will warm you up from the inside out.

3.7
16 Rating -
Rate
Non Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Butternut Squash Green Chile Chicken Soup
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ingredients serve

Ingredients for Butternut Squash Green Chile Chicken Soup Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 Butternut Squash, Peeled, Seeded, And Diced
  • 1/4 can Diced Green Chiles
  • 1 cup Chicken Broth
  • 1/2 cup Cooked Shredded Chicken
  • 1/4 teaspoon Salt
  • 0.13 teaspoon Black Pepper
  • 0.13 teaspoon Ground Cumin
  • 0.13 teaspoon Dried Oregano
  • as required Fresh Cilantro, For Garnish

Directions: Butternut Squash Green Chile Chicken Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until fragrant.
  • STEP 2.Add diced butternut squash and green chiles to the pot, and cook for a few minutes until slightly softened.
  • STEP 3.Pour in chicken broth and bring to a boil. Reduce heat and simmer until the butternut squash is tender.
  • STEP 4.Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
  • STEP 5.Return the soup to the pot and add cooked shredded chicken. Season with salt, pepper, cumin, and oregano.
  • STEP 6.Simmer for another 10-15 minutes to allow the flavors to meld together. Serve hot and garnish with fresh cilantro.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Cooking Tips

  • To save time, you can use pre-cut butternut squash from the grocery store.
  • For extra heat, add a pinch of cayenne pepper or a diced jalapeno to the soup.
  • If you prefer a creamier texture, stir in a splash of heavy cream or coconut milk before serving.

Storage and Serving

  • This soup is best served hot, straight from the stove.
  • Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream for added flavor.
  • Serve with crusty bread or tortilla chips for dipping.
Nutrition
value
566
calories per serving
27 g Fat56 g Protein18 g Carbs6 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    56g
  • Carbs
    18g
  • Fiber
    6g

MacroNutrients

  • Carbs
    18g
  • Protein
    56g
  • Fiber
    6g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    142mg
  • Iron
    4mg
  • Vitamin A
    758mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    14mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    70mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    66mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    115mg
  • Manganese
    3mg
  • Phosphorus
    446mg
  • Selenium
    52mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp