Mexican Chicken Lentil Soup
This Mexican Chicken Lentil Soup delivers 33g protein and 366 calories per serving with 8 portions per batch. One-pot stovetop preparation means minimal prep time and maximum shelf stability for mid-week meals. Supports fat loss goals through high volume and protein density without excessive calories per serving.
Ingredients
- •Chicken Breast, Boneless Skinless(454g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Garlic(180g)
- •Yellow Onion
- •Low Sodium Chicken Broth(1920g)
- •Salsa Verde, Prepared, Store-Bought(480g)
- •Lentils, Dry(480g)
- •Corn, Sweet, Frozen(120g)
- •Green Chiles, Canned, Diced
- •Cumin, Ground(10g)
- •Sea Salt And Freshly-Cracked Black Pepper, To Taste
Instructions
- 1Add 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 12 minutes, followed by a quick release of the vent. Remove the lid.
- 2Using two forks, shred the chicken breasts into bite-sized pieces. Taste the soup and season with salt and pepper as needed.
- 3Serve warm, garnished with lots of your favorite toppings. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
- 4Add all ingredients to the bowl of your Crock-Pot (slow cooker), and briefly stir the soup to combine. Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the lentils are tender.
- 5Using two forks, shred the chicken breasts into bite-sized pieces. Taste the soup and season with salt and pepper as needed.
- 6Serve warm, garnished with lots of your favorite toppings. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
- 7Dice the chicken into small bite-sized pieces.
- 8Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1-2 minutes more, stirring occasionally, until fragrant. Add the chicken and remaining ingredients and stir to combine.
- 9Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (to continue the simmer), cover, and cook until the lentils are tender, about 15-20 minutes. Taste the soup and season with salt and pepper as needed.
- 10Serve warm, garnished with lots of your favorite toppings. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Nutrition — Per Serving
366
calories
33g
protein
3g
fat
- Carbohydrates
- 53g
- Saturated fat
- 0.5g
- Sodium
- 891 mg
- Dietary fiber
- 8.6g
8 servings per batch · ~456g each
Macro data sourced from USDA FoodData Central
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How much protein does Mexican Chicken Lentil Soup have per serving?
Each serving provides 33g of protein and 366 calories with only 3g fat and 53g carbs. The lentil base contributes additional plant-based protein alongside the chicken, creating a lean macro profile.
How long does Mexican Chicken Lentil Soup take to prep?
Quick prep stovetop soup that yields 8 servings per batch, making this one of the highest meal-count options for a single cooking session. One batch supplies multiple days of lunch or dinner.
Is Mexican Chicken Lentil Soup good for fat loss?
At 366 calories and 33g protein per serving with minimal fat (3g), this soup is highly effective for fat loss phases where volume and satiety matter. The high carbohydrate content (53g) keeps this filling despite the low calorie count.
