Chicken Sausage Green Chile Lentil Soup Recipe
A hearty and flavorful Chicken Sausage Green Chile Lentil Soup combining smoky chicken sausage with tender green lentils and a vibrant mix of green peppers and spices. Perfect for a comforting meal that balances protein, fiber, and bold Southwestern flavors.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern American
- Diet: Low Fat
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 lb chicken sausage, sliced into ¼ inch rounds or bite-size pieces
- 1 yellow onion, peeled and diced
- 2 poblano peppers, seeds and stems removed, diced (or 2 sweet green bell peppers)
- 1 jalapeño pepper, seeds removed and minced
- 3 cloves garlic, peeled and minced
- 1 cup green lentils
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (small 4.5 oz) can chopped green chilies
- 4-5 cups low sodium chicken broth
For Serving (Optional)
- Freshly squeezed lime juice to taste and lime slices for serving
- Chopped cilantro
- Pickled red onions
- Sliced avocado
- Sour cream or yogurt
Instructions
- Prepare the sausage and vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced chicken sausage pieces and cook until browned on all sides, about 5-7 minutes. Remove sausage and set aside.
- Sauté aromatics: In the same pot, add diced yellow onion, poblanos, jalapeño, and garlic. Cook, stirring frequently, until the onion is translucent and peppers are softened, about 5 minutes.
- Add lentils and spices: Stir in the green lentils, ground coriander, cumin, dried oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices and coat the lentils and vegetables.
- Add liquids and green chilies: Pour in 4 cups of the low sodium chicken broth and add the canned chopped green chilies. Stir well to combine. Bring the mixture to a boil.
- Simmer the soup: Reduce heat to low and simmer, uncovered, for 35-40 minutes, or until the lentils are tender. Add additional chicken broth as needed to achieve desired soup consistency.
- Return sausage to soup: Add the browned chicken sausage back into the pot. Stir and cook for an additional 5 minutes to heat through and meld flavors.
- Adjust seasoning and serve: Taste and adjust salt and pepper if needed. Serve hot garnished with freshly squeezed lime juice, cilantro, pickled red onions, sliced avocado, and a dollop of sour cream or yogurt, as desired.
Notes
- For a milder version, omit the jalapeño pepper and use sweet green bell peppers instead of poblano peppers.
- You can use turkey or pork sausage as an alternative to chicken sausage.
- Green lentils hold their shape well and are preferred for this soup, but brown lentils can be substituted.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use homemade or store-bought low sodium chicken broth to control salt content.
