Butternut Squash Green Chile Chicken Soup


½ tablespoon olive oil

2 cloves garlic, minced

2 stalks celery, chopped

2 tsp. fresh thyme leaves

A few sprigs fresh parsley

2 bay leaves

1/2 of a large white onion, chopped

5 mini bell peppers, seeds removed and diced

¼ cup diced cilantro

one 4 Oz. can of mild green chilies

4-6 cups cubed butternut squash

1 1/2 teaspoon ground cumin

1 teaspoon oregano

4 cups low sodium chicken broth

1 lb boneless skinless chicken thighs

1 cup frozen or fresh corn

1 small lime, juiced

½ teaspoon sea salt and more to taste

Ground black pepper

Turn Instant Pot to Sauté setting.

Heat oil, then add onion, squash, mini bell peppers and celery.

Cook, stirring occasionally, until vegetables are slightly tender and onion is translucent, 6 to 8 minutes.

Add garlic, thyme and spices and cook until fragrant, 30 seconds.

Add bay leaves if using, then add chicken breasts and season with salt and pepper.

Add broth and water and close lid, then set Instant Pot to Soup setting and set timer for 7 minutes.

When cooking is complete and air has been naturally released from Instant Pot,

carefully remove lid and use tongs to remove chicken breasts onto a plate.

Using two forks, shred chicken, then return chicken to pot.

Return Instant Pot to Sauté setting and cook, 4 to 6 minutes.

Turn off Instant Pot and stir in pepper flakes and lemon juice if using.

Ladle into bowls and top with parsley and more black pepper and remove bay leaves just before serving.
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