Heat the olive or avocado oil in a large dutch oven or heavy pot over medium-high heat. Add the minced garlic, chopped onion, diced green bell pepper, and cilantro. Cook until the onion becomes translucent and the mixture is fragrant.

Stir in the mild green chiles, cubed butternut squash, ground cumin, and oregano. Sauté for another minute or two to allow the spices to bloom.

Pour in the low sodium chicken broth. Add the boneless skinless chicken thighs whole, drained corn, salt, black pepper, and lime juice. Stir gently to combine.

Bring the soup to a boil, then cover the pot and reduce the heat to low. Let it simmer for 20-30 minutes or until the chicken is fully cooked and the butternut squash is tender.

Remove the chicken thighs using a slotted spoon and place them on a cutting board. Shred the chicken into bite-sized pieces with two forks.

Return the shredded chicken to the pot. Taste the soup and adjust seasoning with additional salt, pepper, or lime juice if needed. Serve hot.