Hey guys, this soup is a favorite of ours from a couple years ago. I think I posted about it awhile back but wanted to post it again, just in case you missed it. It's too good to miss.
Chicken + Lentil Chili
2 T. olive or coconut oil
1/2 an onion, chopped
2-4 Anaheim or poblano chilies, chopped and seeds removed
1 or 2 jalapeño peppers, chopped and seeds removed
1 T. sea salt*
1 tsp. cumin
3 cloves garlic, minced
6-8 cups homemade chicken broth** (I pour in enough to fill my pot 1/2 full)
1 lb. bag of lentils, soaked or sprouted (how to sprout lentils)
3 or 4 chicken breasts (I pop mine in the pot still frozen)
Heat oil over medium heat. Add onions and chilies when the oil is hot, and cook for a few minutes until the onion is tender. Add the salt, cumin, and garlic and stir for a minute more. Pour in the broth, cover, and bring to a boil. Add lentils and chicken breasts when it's boiling, turn the heat to low, and let simmer 40 minutes or as long as you like. Snatch chicken breasts out, shred, and return to the pot. Ladle into bowls and enjoy while it's steamy. Serve with avocado, cilantro, monterey jack cheese, sour cream, or yogurt. It's even good room temperature, too.
*I add a full tablespoon of sea salt because my chicken broth is homemade and doesn't have any salt added to it. If you're using store bought broth, you won't need as much salt.
**To make super easy homemade broth: Pick all the meat off of a whole roasted chicken. Place chicken bones in a large pot and cover with water. Bring to a boil, skim off any scum, and turn down to low. Let simmer overnight. In the morning, strain and store it in the fridge until you're ready to make soup.