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
diced avocado
chopped fresh cilantro
jalapeño slices
cheese,cotija, queso fresco or Monterrey Jack
fresh lime wedges
Preparation
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.
Using two forks, shred the chicken breasts into bite-sized pieces. Taste the soup and season with salt and pepper as needed.
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.
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.
Using two forks, shred the chicken breasts into bite-sized pieces. Taste the soup and season with salt and pepper as needed.
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.
Dice the chicken into small bite-sized pieces.
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.
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.
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.
