Description
A hearty and nutritious soup combining tender chicken, lentils, and bold Mexican spices, perfect for a comforting and flavorful meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup green or brown lentils, rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt to taste
- Black pepper to taste
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in ground cumin and chili powder, cooking for another minute.
- Add chicken, lentils, diced tomatoes, and chicken broth. Stir to combine.
- Bring to a boil, reduce heat, and simmer covered for 30-35 minutes until lentils are tender and chicken is cooked through.
- Remove chicken, shred it with two forks, and return to the pot.
- Season with salt and pepper to taste.
- Stir in chopped cilantro and lime juice just before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Enhance with diced zucchini, bell peppers, or chipotle for variation.
- Top with avocado slices or sour cream.
- Red lentils cook faster but change the texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 70mg