Mexican Chicken Lentil Soup

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  Chicken Breast, Boneless Skinless(454g)

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

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  Garlic(180g)
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  Yellow Onion
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  Low Sodium Chicken Broth(1920g)
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  Salsa Verde, Prepared, Store-Bought(480g)
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  Lentils, Dry(480g)
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  Corn, Sweet, Frozen(120g)
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  Green Chiles, Canned, Diced
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  Cumin, Ground(10g)
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  Sea Salt And Freshly-Cracked Black Pepper, To Taste

Instructions

1. 1Dice the chicken breast into bite-sized pieces and mince the fresh garlic; 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 to the pot and sauté for 1–2 minutes, stirring occasionally, until fragrant.
4. 4Add the diced chicken breast, dry lentils, low sodium chicken broth, salsa verde, frozen corn, canned green chiles, and ground cumin; stir to combine.
5. 5Bring the soup 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 is cooked through (internal temperature 165°F).
6. 6Taste the soup and season with salt and 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.