
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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