Mexican Chicken Lentil Soup | Gimme Some Oven

Easy30 minsQuick

This Mexican Chicken Lentil Soup recipe is made with the most delicious zesty flavors, and easy to make in either the Instant Pot, Crock-Pot or on the stovetop.

It’s a cold and rainy day here in Barcelona, and I’m going on day five (oof) of a spring cold, so today seemed like the perfect day for this cozy chicken lentil soup! ♡

This recipe has actually been sitting in my drafts folder for a few months now and I’ve somehow keep forgetting to share it with you — which is a bit crazy because I’ve been making it constantly this winter.  With just five or so minutes of prep time, this soup is one of the hands-down easiest recipes in my rotation.  And, I might add, one of the tastiest.

If you’ve been following this blog for any amount of time, you know that I love using a jar of salsa verde to add some major flavor to a pot of soup.  And when combined with tender chicken, hearty lentils, plus lots and lots of fresh toppings sprinkled on top, this Mexican chicken lentil soup is my total idea of zesty, flavorful, healthy comfort food.  I love making a big batch and freezing the leftovers for grab-and-go lunches or dinners.  And if you also happen to be feeling under the weather, I can vouch that this chicken soup is indeed good for the soul and will warm you right up.

I’ve included instructions below for how to make it in either the Instant Pot, Crock-Pot or on the stovetop.  So take your pick, and let’s make some Mexican Chicken Lentil Soup together.

Mexican Chicken Lentil Soup Ingredients:

To make this Mexican Chicken Lentil Soup recipe, you will need:

• Chicken: I just used two whole boneless skinless chicken breasts, which I later shredded (or diced, if using the stovetop method) into bite-sized pieces.  That said, feel free to use any cut of chicken that you prefer in this soup.  Or if you would like to save a step, you can just shred a rotisserie chicken.
• Onion, garlic and corn: To flavor our broth.
• Chicken stock: Or vegetable stock, you pick.
• Salsa verde: Either homemade or store-bought.  (Heads up that different brands can vary significantly when it comes to heat, so if you don’t love spicy food, I would recommend adding a little less to start.  Then you can always add more if you’d like.)
• Lentils: I recommend using either green or brown (not black) lentils in this soup, so that they hold their shape.  You could also use red lentils, but they will get really soft and mushy.
• Diced green chiles: 1 small can for flavor.
• Cumin, salt and pepper: Add these to taste to season the broth.
• Toppings: The more, the merrier!  I recommend adding lots and lots of diced avocado, chopped fresh cilantro, jalapeño slices, cheese (cotija, queso fresco or Monterrey Jack), or fresh lime wedges.  Or, of course, all of them. 😉

How To Make This Soup:

Super easy!  I’ve included full instructions below for how to make this soup in either the Instant Pot (pressure cooker), Crock-Pot (slow cooker) or on the stovetop.  Basically, just add all of the ingredients to your pot and cook until the lentils are tender.  Then shred the chicken, season the soup, load it up with lots and lots of your favorite toppings, and enjoy!

If you have the time, I would also recommend sautéing the onion and garlic in a tablespoon of oil until softened, before adding the rest of the ingredients.  But if you’re in a hurry, no worries, you can just dump everything together in the pot and cook!

Possible Variations:

Want to mix things up with this soup?  Feel free to:

• Use a different protein: This soup would be super delicious with either steak or pork instead of chicken.
• Make it vegetarian: Or, 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.

What To Serve With This Soup:

Looking for some delicious side dishes?  Any of these Mexi faves would be delicious served with this soup.

Or as always, feel free to check out our Mexican recipe archives here on the blog for more inspiration.

Enjoy, everyone!

Yield: 8 servings

Mexican Chicken Lentil Soup

This Mexican Chicken Lentil Soup recipe is made with the most delicious zesty flavors, and easy to make in either the Instant Pot, Crock-Pot or on the stovetop.  See note for possible ingredient variations above.

Total Time:30 mins

Prep Time:5 mins

Cook Time:25 mins

Ingredients:

• 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

Directions:

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 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 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:

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 3-4 hours or on low for 6-8 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 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:

1. Dice the chicken into small bite-sized pieces.
2. 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.
3. 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.
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.

Difficulty: EasyCategory: Quick

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