Mexican Chicken Lentil Soup at home
- Yield 8
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Mexican Chicken Lentil Soup at home is a soup recipe on Avoteb. The yield on the card is 8. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 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
Method
Tip in 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”. Leave on high pressure for 12 minutes, followed by a quick release of the vent. Lift the lid.
Using two forks, shred the chicken breasts into bite-sized pieces. Taste the soup and season with salt and pepper as needed.
Plate 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.
Tip in all ingredients to the bowl of your Crock-Pot (slow cooker), and briefly stir the soup to combine. Lid 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.
Plate 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.
Dice the chicken into small bite-sized pieces.
Warm 1 tablespoon oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 5 minutes, stirring occasionally. Tip in garlic and sauté for 1-2 minutes more, stirring occasionally, until fragrant. Tip in the chicken and remaining ingredients and stir to combine.
Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low (to continue the let it bubble gently), cover, and cook until the lentils are tender, about 15-20 minutes. Taste the soup and season with salt and pepper as needed.
Plate 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.
