Ah, the comforting embrace of a warm bowl on a chilly evening—there’s nothing quite like it. This Easy Mexican Chicken Lentil Soup has become my go-to for those nights when the world feels a bit too overwhelming, and all I need is a little culinary magic to set things right. Imagine a symphony of flavors dancing together, each spoonful a reminder that sometimes, the simplest things can bring the greatest joy, much like the unexpected delight of finding a forgotten ten-dollar bill in your pocket.
Steps
- Instant Pot Method: Combine all the ingredients in your Instant Pot and give them a quick stir. Secure the lid and set the vent to “Sealing”, then cook on high pressure for 12 minutes. After cooking, release the pressure quickly, remove the lid, and shred the chicken using two forks. Adjust the seasoning with salt and pepper, and serve warm with your choice of toppings. Store any leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Crock-Pot Method: Place all the ingredients in your Crock-Pot and stir briefly to combine. Cover and cook on high for 3-4 hours or on low for 6-8 hours until the lentils are tender. Shred the chicken into bite-sized pieces and adjust the seasoning with salt and pepper. Serve warm with your favorite toppings. You can refrigerate leftovers for up to 3 days or freeze for up to 3 months.
- Stovetop Method: Dice the chicken into small pieces. Heat a tablespoon of oil in a large stockpot over medium-high heat. Sauté the chopped onion for about 5 minutes, then add minced garlic and cook for another 1-2 minutes until fragrant. Add the chicken and other ingredients, stir to combine, and bring the soup to a simmer. Reduce the heat to medium-low, cover, and cook for 15-20 minutes until the lentils are tender. Adjust the seasoning with salt and pepper as needed, and serve warm with various toppings. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
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
FAQ
- Can I use a different type of protein instead of chicken in this soup?
- Absolutely! This soup is quite versatile and would be delicious with either steak or pork as an alternative to chicken. You could also skip the meat entirely and substitute with extra vegetables for a vegetarian version.
- What type of lentils should I use for this soup?
- It’s recommended to use green or brown lentils as they hold their shape well during cooking. Red lentils can be used, but be aware that they tend to become quite soft and mushy.
- Is it possible to make this soup less spicy?
- Yes, if you prefer a milder taste, you can start by adding less salsa verde, as different brands can vary in heat. You can always add more to adjust the flavor to your liking.
- How long can I store the leftovers of this soup?
- You can refrigerate the soup in a sealed container for up to 3 days. If you wish to store it longer, you can freeze it for up to 3 months.
- What are some good side dishes to serve with this soup?
- Some delicious options include a Mexican-inspired salad, restaurant-style salsa, guacamole, or an Elote dip. You might also enjoy pairing it with a refreshing margarita.
Tips
- For enhanced flavor, consider sautéing the onion and garlic in a tablespoon of oil until softened before adding the rest of the ingredients, although it’s not essential if you’re pressed for time.
- When using salsa verde, keep in mind that different brands can have varying levels of heat. Start with a smaller amount if you’re sensitive to spice, and adjust to taste.
- To maintain texture, opt for green or brown lentils instead of red ones, which tend to become mushy during cooking.
- If you want to change up the protein, try using steak or pork, or make it vegetarian by adding extra vegetables in place of meat.
Equipment
- Instant Pot (Pressure Cooker) – If you choose to use the Instant Pot method.
- Crock-Pot (Slow Cooker) – If you opt for the Crock-Pot method.
- Large Stockpot – For the stovetop method.
- Immersion Blender – Optional, if you want to blend the soup to a smoother consistency.
- Set of Measuring Spoons and Cups – For accurately measuring ingredients like cumin and salsa verde.
- Soup Ladle – For serving the soup.
