1 - 14.5 oz. can diced tomatoes
1 - 10 oz. can diced tomatoes with jalapeños and cilantro, or something similar like
tomatoes and chilies
1 - 4 oz. can diced green chilies
2 c. broth
1 c. green lentils
1 ½ c. chicken, cooked and shredded
½ tsp. salt
½ tsp. dried basil
¼ tsp. garlic
¾ c. gruyere, or similar good melting cheese (optional)
Dice the onion, and put it in a pot with some fat. Let it sweat out over medium heat.
Throw in the 2 cans of tomatoes, green chilies, and broth. At this point, I gave the mixture a few quick pulses with an immersion blender to break up any big chunks, but that's up to you. Bring it to a boil.
Add the lentils. Lentils should cook at a boil in 10 to 20 minutes; check the package you're using and take note of any changes.
Once the lentils are cooked, add the cooked chicken and spices. Let it simmer for about 5 minutes until it's heated. Throw in the cheese at the last minute, if desired.
Serve hot! This recipe serves 4.
This chili freezes well, so you could also make a double batch and freeze and defrost for an even quicker meal another night.
Printable: Lentil Chicken Chili