Mexican Chicken Lentil Soup Recipe

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Wilma Published: January 28, 2021 Modified: June 1, 2021

How To Make Mexican Chicken Lentil Soup

Make this Mexican chicken lentil soup in 3 easy ways! Impresses with a warm zesty pot of soup with chicken, salsa verde, corn, and flavorful Mexican spices.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes

Serves:

Ingredients

  • 1lbchicken breasts,boneless, skinless
  • 3garlic cloves,minced
  • 1small white onion,chopped
  • 8cupschicken stock
  • 2cupssalsa verde,(16 oz), homemade or store-bought
  • 2cupslentils,uncooked green or brown
  • ½cupwhole-kernel corn,frozen or canned
  • 1candiced green chiles,(4 oz)
  • 2tspground cumin
  • sea salt and freshly-cracked black pepper,to taste

For Recommended Toppings:

  • diced avocado
  • chopped fresh cilantro
  • jalapeño slices
  • cheese,cotija, queso fresco or Monterrey Jack
  • fresh lime wedges

Instructions

Instant Pot Directions:

  1. 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 about 12 minutes, followed by a quick release of the vent. Remove the lid.

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

  3. Serve warm, garnished with any toppings of choice. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Crock Pot Directions:

  1. 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 to 4 hours or on Low for 6 to 8 hours, until the lentils are tender.

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

  3. Serve warm, garnished with any toppings of choice. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Stovetop Directions:

  1. Dice the chicken into small bite-sized pieces.

  2. Heat 1 tablespoon of oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally.  Add garlic and sauté for about 1 to 2 minutes more, stirring occasionally, until fragrant. Add the chicken and remaining ingredients and stir to combine.

  3. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (to continue the simmer), cover, and cook for about 15 to 20 minutes until the lentils are tender. Taste the soup and season with salt and pepper as needed.

  4. Serve warm, garnished with any toppings of choice. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Nutrition

  • Calories: 401.04kcal
  • Fat: 9.55g
  • Saturated Fat: 2.41g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 3.79g
  • Polyunsaturated Fat: 2.00g
  • Carbohydrates: 48.36g
  • Fiber: 7.60g
  • Sugar: 8.01g
  • Protein: 31.32g
  • Cholesterol: 43.49mg
  • Sodium: 1092.43mg
  • Calcium: 62.50mg
  • Potassium: 977.87mg
  • Iron: 5.44mg
  • Vitamin A: 42.52µg
  • Vitamin C: 26.51mg
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