Chicken Butternut Squash Posole
Chicken Butternut Squash Posole is a hearty Mexican-inspired soup made with chicken, hominy, and tender butternut squash.A savory broth infused with garlic, onion, cumin, oregano, and mild chiles gives the soup its delicious flavor.Hominy adds a satisfying chewy texture and traditional posole character.Butternut squash contributes natural sweetness, beautiful color, and a tender consistency.Fresh lime juice, cilantro, cabbage, and radishes brighten each serving.This easy homemade soup is ideal for family dinners, meal preparation, and cozy evenings.
Ingredients
For the Soup
- 1 pound boneless, skinless chicken breasts or thighs (about 450 g)
- 3 cups peeled and diced butternut squash
- 2 cans hominy, drained and rinsed (approximately 15 ounces each)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium poblano pepper, diced, or 1 mild green bell pepper
- 1 can diced tomatoes (14.5 ounces)
- 6 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano or regular dried oregano
- 1 teaspoon mild chili powder
- ½ teaspoon smoked paprika
- 1 bay leaf
- ¼ teaspoon freshly ground black pepper
- 1–2 tablespoons fresh lime juice
Optional Toppings
- ½ cup shredded cabbage
- ¼ cup chopped fresh cilantro
- 3–4 radishes, thinly sliced
- 1 avocado, diced
- Lime wedges
- Sliced jalapeños
- Crumbled tortilla chips or toasted tortilla strips
Instructions
- Peel the butternut squash, remove the seeds, and cut the flesh into evenly sized cubes. Chop the onion, mince the garlic, and dice the poblano pepper. Drain and rinse the hominy thoroughly.If using chicken breasts, trim away any excess fat. Chicken thighs are also an excellent choice because they remain tender and flavorful during simmering.
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and poblano pepper and cook for approximately 4–5 minutes, stirring occasionally, until softened.Add the minced garlic, cumin, oregano, chili powder, and smoked paprika. Stir for about 30 seconds until fragrant. Avoid browning the garlic too much, as it may develop a bitter flavor.
- Add the diced tomatoes and chicken broth to the pot. Stir well, scraping up any flavorful ingredients from the bottom. Add the bay leaf, salt, and black pepper.Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer
- Add the chicken breasts or thighs to the broth. Cover partially and simmer for approximately 15–20 minutes, depending on the thickness of the chicken, until the chicken reaches an internal temperature of 165°F (74°C).Transfer the cooked chicken to a plate and allow it to rest briefly. Shred it using two forks, then set it aside.
- Add the cubed butternut squash and rinsed hominy to the simmering broth. Cook for approximately 12–18 minutes, or until the squash is fork-tender but still holds its shape.Stir occasionally and adjust the heat as needed to prevent the vegetables from breaking apart.
- Return the shredded chicken to the soup. Stir gently and simmer for another 3–5 minutes so the chicken absorbs the flavors of the broth.Remove the bay leaf. Taste the soup and adjust the salt, pepper, chili powder, or broth as needed.
- Stir in the fresh lime juice just before serving. The acidity brightens the flavors and balances the sweetness of the squash.If the soup is thicker than you prefer, add a little extra chicken broth or hot water until it reaches your desired consistency.
- Ladle the hot Chicken Butternut Squash Posole into bowls. Top with shredded cabbage, sliced radishes, chopped cilantro, diced avocado, or jalapeños.Serve with fresh lime wedges and tortilla chips or warm corn tortillas for a complete and satisfying meal.
Notes
- Choose the right chicken: Boneless chicken breasts provide a lean option, while thighs add extra richness and tenderness.
- Cut squash evenly: Uniform cubes help the squash cook at the same rate.
- Rinse the hominy: Draining and rinsing canned hominy can remove excess canning liquid and some sodium.
- Control the heat: Use mild green peppers for a gentle flavor or add jalapeños for extra spice.
- Watch the squash: Avoid overcooking it, as very soft squash can dissolve into the broth.
- Adjust the broth: Add more chicken broth if you prefer a thinner soup.
- Finish with citrus: Fresh lime juice gives the finished dish a brighter, more balanced flavor.
- Check seasoning last: Broths vary in saltiness, so taste the soup before adding more salt.