Mexican Lentil & Chicken Soup
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Lentils.org

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Mexican Lentil & Chicken Soup

Prep Time: 10 Minutes

Total Time: 30 Minutes

Servings: 6

This soup is a great way to use up leftover chicken in your fridge - it's just as beautiful as it is practical!

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 3 Tbsp (45 mL) canola oil
  • 1 cup (250 mL) chopped onion
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, minced
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) dried oregano
  • 3/4 cups (175 mL) split red lentils
  • 1 can (28 oz/796 mL) diced tomatoes
  • 6 cups (1.5 L) chicken stock
  • 2 cups (500 mL) shredded cooked chicken
  • 2 limes, juiced
  • 1 Tbsp (15 mL) honey
  • cilantro leaves, for garnish (optional)

Directions

  1. In a Dutch oven, heat oil over medium-high heat for 20 seconds. Add onions and sauté for 2 minutes until soft. Stir in garlic, jalapeno pepper, cumin, and oregano. Cook for 3 minutes, stirring frequently.
  2. Stir in lentils, diced tomatoes, and chicken stock. Cover, bring to a boil, reduce heat to medium and simmer for 15 minutes until lentils are soft.
  3. Remove from heat. Stir in cooked chicken, lime juice, and honey. Season to taste with more salt and pepper. Ladle soup into bowls and garnish with cilantro leaves, if desired.

Nutritional Information

  • Serving Size: 2 cups (500 mL)
  • Per serving:
  • Calories 360
  • Total Fat 11 g
  • Saturated Fat 2 g
  • Cholesterol 70 mg
  • Carbohydrates 29 g
  • Dietary Fibre 5 g
  • Sugar 9 g
  • Protein 36 g
  • Sodium 170 mg
  • Potassium 272 mg
  • Folate 6 mcg

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