½ tablespoon olive oil or avocado oil
6 cloves garlic, minced
1 large white onion, chopped
1 green bell pepper, diced very small
¼ cup diced cilantro
1 (4 ounce) can of mild green chilies (or use 1/4 cup freshly roasted and seeded chopped hatch green chile)
4-6 cups cubed butternut squash
1 1/2 teaspoon ground cumin
1 teaspoon oregano
4 cups (32 ounces) organic low sodium chicken broth
1 lb boneless skinless chicken thighs
1 (15 ounce) can organic corn, drained (leave out if paleo)
1 small lime, juiced
½ teaspoon salt + more to taste
Freshly ground black pepper


1.Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, green pepper and cilantro; cook for a few minutes until onion becomes translucent.
2.Next immediately add in your green chiles, butternut squash, cumin and oregano. Saute for a few more minute to let the spices cook a bit, then add in chicken broth, chicken thighs, corn, salt and pepper and lime juice.
3.Bring soup to a boil, then cover, reduce heat to low and simmer for 20-30 minutes until chicken is fully cooked and no longer pink.
4.Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot, taste and adjust seasonings if necessary. Serves 4.

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