- 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 cup freshly roasted and seeded chopped green chiles
- 4-6 cups cubed butternut squash
- 1 ½ teaspoon ground cumin
- 1 teaspoon oregano
- 4 cups chicken broth
- 1 pound boneless skinless chicken thighs
- 1 can corn
- 1 small lime, juiced
- ½ teaspoon salt + more to taste
- Freshly ground black pepper
Place a large dutch oven or pot over medium high heat and add oil. Once oil is hot, add in garlic, onion, green pepper and cilantro; cook for a few minutes until onion becomes translucent. Next immediately add in your green chiles, butternut squash, cumin and oregano. Sauté 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. 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. 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.
From Ambitious Kitchen