Mexican Chicken Lentil Soup

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  3 Garlic(9g)
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  1 Yellow Onion(110g)
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  8 cup Low Sodium Chicken Broth
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  2 cup Salsa Verde, Prepared, Store-Bought
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  2 cup Lentils, Dry
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  0.5 cup Corn, Sweet, Frozen
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  4 oz Green Chiles, Canned, Diced
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  2 tsp Cumin, Ground
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  Sea Salt And Freshly-Cracked Black Pepper, To Taste

Instructions

1. 1Dice the chicken breast into bite-sized pieces, mince the fresh garlic, and dice the onion into small pieces.
2. 2Heat oil in a large stockpot over medium-high heat for 1 minute, then add the onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
3. 3Add the garlic and sauté for 1–2 minutes, stirring occasionally, until fragrant.
4. 4Add the diced chicken breast and cook for 3–4 minutes over medium-high heat, stirring occasionally, until the chicken is no longer pink on the surface.
5. 5Add the dry lentils, low sodium chicken broth, salsa verde, frozen corn, canned green chiles, and ground cumin; stir to combine. Bring to a simmer over medium-high heat (about 3–5 minutes), then reduce heat to medium-low, cover with a lid, and cook for 15–20 minutes until the lentils are tender and the chicken reaches an internal temperature of 165°F.
6. 6Taste the soup and season with sea salt and freshly-cracked black pepper as needed.
7. 7Divide the soup evenly into 8 airtight containers while hot, seal, and allow to cool to room temperature before refrigerating for up to 3 days or freezing for up to 3 months.
8. 8Reheat individual portions in a microwave or on the stovetop over medium heat until warmed through, then serve with your choice of toppings.