Step 1

Heat oil in large dutch oven over medium high heat. Once the oil is hot, saute garlic, onion, and cilantro until the onion becomes translucent.

Step 2

Add green chiles, butternut squash, cumin, and oregano. Cook for a few minutes until cumin becomes fragrant, then pour in chicken broth, cooked chicken, corn, lime juice, and salt, plus fresh ground pepper to taste.

Step 3

Bring chili to a boil, then cover, reduce heat to low, and simmer for 5 minutes until chicken is warmed through.

Step 4

Adjust seasonings if necessary.