Mexican Chicken Lentil Soup
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4.9 out of 5 stars
(18)
Ingredients
8 servings
- 1 pound boneless skinless chicken breasts
- 3 cloves garlic, minced
- 1 small white onion, chopped
- 8 cups chicken stock
- 2 cups (or one 16-ounce jar) salsa verde, homemade or store-bought
- 2 cups uncooked green or brown lentils
- 1/2 cup frozen or canned whole-kernel corn
- 1 (4-ounce) can diced green chiles
- 2 teaspoons ground cumin
- sea salt and freshly-cracked black pepper, to taste
- recommended toppings: diced avocado, chopped fresh cilantro, jalapeño slices, cheese (cotija, queso fresco or Monterrey Jack), fresh lime wedges
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Preparation
Step 1
Instant Pot Directions:
Step 2
Add all ingredients to the bowl of your Instant Pot (pressure cooker), and briefly stir the soup to combine. Close lid securely and set vent to “Sealing”. Cook on high pressure for 12 minutes, followed by a quick release of the vent. Remove the lid.
Step 3
Using two forks, shred the chicken breasts into bite-sized pieces. Taste the soup and season with salt and pepper as needed.
Step 4
Serve warm, garnished with lots of your favorite toppings. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Step 5
Crock-Pot Directions:
Step 6
Add all ingredients to the bowl of your Crock-Pot (slow cooker), and briefly stir the soup to combine. Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the lentils are tender.
Step 7
Using two forks, shred the chicken breasts into bite-sized pieces. Taste the soup and season with salt and pepper as needed.
Step 8
Serve warm, garnished with lots of your favorite toppings. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Step 9
Stovetop Directions:
Step 10
Dice the chicken into small bite-sized pieces.
Step 11
Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1-2 minutes more, stirring occasionally, until fragrant. Add the chicken and remaining ingredients and stir to combine.
Step 12
Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (to continue the simmer), cover, and cook until the lentils are tender, about 15-20 minutes. Taste the soup and season with salt and pepper as needed.
Step 13
Serve warm, garnished with lots of your favorite toppings. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Step 14
Save recipe for the next time?
Chef's notes
Use a different protein:
This soup would be super delicious with either steak or pork instead of chicken.
Make it vegetarian:
Skip the protein entirely and just add in some extra veggies in its place.
Make it smoky:
Adding in a chopped chipotle chile in adobo sauce (or two) would be delicious.
