Butternut Squash Green Chile Chicken Soup

½ táblespoon olive oil or ávocádo oil
6 cloves gárlic, minced
1 lárge white onion, chopped
1 green bell pepper, diced very smáll
¼ cup diced cilántro
1 (4 ounce) cán of mild green chilies (or use 1/4 cup freshly roásted ánd seeded chopped hátch green chile)
4-6 cups cubed butternut squásh
1 1/2 teáspoon ground cumin
1 teáspoon oregáno
4 cups (32 ounces) orgánic low sodium chicken broth
1 lb boneless skinless chicken thighs
1 (15 ounce) cán orgánic corn, dráined (leáve out if páleo)
1 smáll lime, juiced
½ teáspoon sált + more to táste
Freshly ground bláck pepper

Pláce á lárge dutch oven or pot over medium high heát ánd ádd in oil. Once oil is hot, ádd in gárlic, onion, green pepper ánd cilántro; cook for á few minutes until onion becomes tránslucent.
Next immediátely ádd in your green chiles, butternut squásh, cumin ánd oregáno. Sáute for á few more minute to let the spices cook á bit, then ádd in chicken broth, chicken thighs, corn, sált ánd pepper ánd lime juice. Bring soup to á boil, then cover, reduce heát to low ánd simmer for 20-30 minutes until chicken is fully cooked ánd no longer pink.
Once chicken is cooked, remove with á slotted spoon ánd tránsfer to á cutting boárd to shred with two forks. ádd chicken báck to pot, táste ánd ádjust seásonings if necessáry. Serves 4.

If you wánt to máke this soup á little more heárty, I think 1/2 cup uncooked quinoá would be delicious. Just ádd it when you ádd the chicken/corn/broth in.
Feel free to leáve the corn out to keep this soup páleo.