Mexican Chicken Lentil Soup

Instant Pot Directions:

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.

Using two forks, shred the chicken breasts into bite-sized pieces. Taste the soup and season with salt and pepper as needed.

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.

Crock-Pot Directions:

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.

Using two forks, shred the chicken breasts into bite-sized pieces. Taste the soup and season with salt and pepper as needed.

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.

Stovetop Directions:

Dice the chicken into small bite-sized pieces.

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.

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.

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.