Ingredients
Scale
- 2 lbs Chicken Breast (Boneless, Skinless)
- 1 cup Dry Red Lentils (Rinsed)
- 2 cans (15 oz each) Black Beans (Drained and rinsed)
- 1 jar (16 oz) Mild or Medium Salsa
- 32 oz Chicken Broth (Low sodium)
- 1 bag (12 oz) Frozen Mixed Corn and Peppers
- 2 tbsp Chili Powder
- 1 tsp Cumin
- Salt and Pepper to taste
Instructions
- Place the raw chicken breasts at the bottom of your 6-quart or larger slow cooker. Pour the rinsed red lentils and the drained black beans directly over the chicken. Add the frozen corn and pepper mix. The frozen vegetables act as a built-in timer, releasing moisture slowly as the soup heats up.
- Pour the entire jar of salsa and the chicken broth over the ingredients. Sprinkle the chili powder and cumin on top. Give the liquid a very brief stir to distribute the spices, but leave the chicken at the bottom. Secure the lid and set the crockpot to Low for 6 to 8 hours or High for 3 to 4 hours. The chicken is ready when it reaches an internal temperature of 165°F and shreds easily with a fork.
- Remove the chicken breasts and place them on a plate. Use two forks to shred the meat into bite-sized pieces, then stir the shredded chicken back into the soup. The lentils will have mostly dissolved, creating a thick, creamy base. Ladle the soup into large bowls. Top with a dollop of Greek yogurt or a squeeze of lime for extra brightness before serving.
- Cook Time: 6 hours 5 minutes