Mexican Lentil & Chicken Soup – Lentils.org

Mexican Lentil & Chicken Soup

  By lentilsorg      

February 15, 2016

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

  • Prep: 10 Minutes
  • Cook: 20 Minutes

  • 10 Minutes

    20 Minutes

    30 Minutes

  • Yields: 6
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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.

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)

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Nutrition Facts

Serving Size2 cups (500 mL)
Calories360
Sodium170 mg
Potassium272 mg
Protein36 g
Cholesterol70 mg
Sugar9 g
Total Fat11 g
Saturated Fat2 g
Total Carbohydrates29 g
Dietary Fiber5 g