Cooler fall temperatures make it the perfect time of year for homemade soups. This cozy and flavorful soup comes together in just one pot, and it's an ideal meal to make for those chillier evenings. Packed full of protein and vegetables, this soup only takes 40 minutes to prepare and serves four people.
Ingredients
- 1/2 tablespoon olive oil or avocado oil
- 6 cloves garlic, minced
- 1 large white onion, chopped
- 1 green bell pepper, diced very small
- 1/4 cup diced cilantro
- 1 4-ounce can of mild green chiles (or use 1/4 cup freshly roasted and seeded chopped hatch green chile)
- 4 to 6 cups butternut squash, cubed
- 1 1/2 teaspoon ground cumin
- 1 teaspoon oregano
- 4 cups (32 ounces) organic low-sodium chicken broth
- 1 pound boneless skinless chicken thighs
- 1 15-ounce can organic corn, drained
- Juice of 1 small lime
- 1/2 teaspoon salt and more to taste
- Freshly ground black pepper
Instructions
- Place a large Dutch oven over medium heat and add oil. After the oil is hot, add the garlic, onion, green pepper, and cilantro. Cook for a few minutes until the onion becomes transparent.
- Add the chilies, butternut squash, cumin, and oregano. Saute for a few more minutes. Add chicken broth, chicken thighs, corn, lime juice, and salt and pepper.
- Bring the soup to a boil, and cover. Reduce heat to low and simmer for 20 to 30 minutes. The chicken should be fully cooked and no longer pink.
- Remove the chicken with a slotted spoon, and transfer it to a cutting board. Use two forks to shred. Add the chicken back to the pot, taste it, and adjust the seasoning if needed. Serve.
Source: Ambitiouskitchen.com
