Ingredients
– 450 g (1 lb) boneless, skinless chicken breasts, cut into bite-size pieces
– 3 cloves garlic, minced
– 1 small white onion, finely chopped (≈½ cup)
– 1.9 L (8 cups) low-sodium chicken stock
– 475 ml (2 cups) salsa verde, homemade or store-bought
– 400 g (2 cups) uncooked green or brown lentils, rinsed
– 120 g (½ cup) frozen or canned whole-kernel corn, drained if canned
– 115 g (4 oz) canned diced green chiles, drained
– 2 tsp ground cumin
– Sea salt and freshly cracked black pepper, to taste
– diced avocado, chopped fresh cilantro, sliced jalapeño, crumbled cotija, queso fresco, Monterey Jack, fresh lime wedges (optional garnish)
Instructions
First Step: Gather all your ingredients and place them in the Instant Pot, including the chicken, garlic, onion, chicken stock, salsa verde, lentils, corn, green chiles, cumin, salt, and pepper; stir everything together for even distribution.
Second Step: Seal the lid on your Instant Pot and set it to high pressure for 12 minutes, which ensures the lentils cook perfectly and flavors meld.
Third Step: Once the time is up, perform a quick pressure release, then carefully open the pot and use two forks to shred the chicken if it wasn’t cut beforehand.
Fourth Step: Taste the soup and adjust the seasoning with more salt or pepper as needed, then ladle it into bowls for serving. For dietary tweaks, consider adding extra veggies for a vegan version right in this step.
First Step: Add all the ingredients to your slow cooker and give them a good stir to combine flavors from the start.
Second Step: Cover the slow cooker and set it to high for 3-4 hours or low for 6-8 hours, depending on your time, until the lentils are tender and the chicken is easy to shred.
Third Step: After cooking, shred the chicken directly in the pot, then check the seasoning and serve warm. This method is great for busy professionals who want to set it and forget it.
First Step: Heat 1 tablespoon of oil in a large pot over medium heat to start building flavors.
Second Step: Sauté the chopped onion for about 5 minutes until it softens, then add the minced garlic and cook for 1-2 more minutes to release their aromas.
Third Step: Add the chicken pieces to the pot and cook until they brown slightly, then stir in the remaining ingredients like chicken stock, salsa verde, lentils, corn, green chiles, and cumin.
Fourth Step: Bring everything to a gentle simmer, then reduce the heat to medium-low, cover the pot, and let it cook for 15-20 minutes until the lentils are soft. For adaptations, you could swap chicken for plant-based options here to make it suitable for vegetarians.
Fifth Step: Shred the chicken in the pot, season to taste, and serve hot with your favorite garnishes. The total prep time is just 5 minutes, with cooking times around 25 minutes for Instant Pot or 20-25 minutes for stovetop.
Last Step:
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🌽 Sauté the onion and garlic first to deepen the soup’s flavor.
🔥 Adjust the amount of salsa verde for milder or spicier heat.
🥣 For a shortcut, use rotisserie chicken; add it at the end and heat through.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop (Instant‑Pot or Slow‑cooker optional)
- Cuisine: Mexican
- Diet: High Protein, Gluten-Free
Nutrition
- Serving Size: 1 bowl (≈ 2 cups)
- Calories: 500
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 80 mg