Description
This hearty, vegetable-forward soup offers a warm, comforting embrace, perfectly balancing the gentle sweetness of roasted butternut squash with the vibrant, zesty heat of green chiles. Utilizing lean chicken thighs, fragrant aromatics, and savory broth, this one-pot meal is both nourishing and simple to prepare. It is a perfect, crowd-pleasing staple for busy weeknights, delivering deep, earthy flavors without the need for heavy cream.
Ingredients
0.5 tablespoon olive oil
6 cloves garlic, minced
1 large white onion, chopped
1 green bell pepper, diced
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
4 cups butternut squash, peeled and cubed
4 cups chicken broth
1 cup diced green chiles
0.25 cup fresh cilantro, chopped
Salt and black pepper to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, garlic, and green bell pepper to the pot and sauté until softened, about 5 minutes.
Add the chicken thigh pieces and cook until browned on all sides.
Stir in the cubed butternut squash and cook for 2 minutes to coat with the aromatics.
Pour in the chicken broth and add the green chiles.
Bring the mixture to a boil, then reduce the heat to low and cover.
Simmer for 20 to 25 minutes or until the butternut squash is fork-tender and the chicken is cooked through.
Stir in the fresh cilantro just before serving.
Season with salt and black pepper to taste.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can adjust the heat level by choosing mild or hot canned green chiles. For a thicker, creamier texture, mash a few pieces of the cooked butternut squash against the side of the pot.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Southwestern
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg