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Tomato Lentil Soup with Chicken

A thick and hearty lentil soup with black beans and chicken in a tomato broth
Prep Time20 mins
Cook Time40 mins
Course: Main Course, Soup
Cuisine: Canadian/American
Keyword: lentil and black bean soup, lentil soup, lentil soup with chicken, tomato lentil soup, tomato lentil soup with chicken
Servings: 6


  • 1 onion or leek
  • 2 stalks celery
  • 3 carrots
  • 1 Tbsp bacon fat or olive oil
  • 900 ml chicken broth (900ml) 4 cups or 1 carton
  • 540 ml can black beans, rinsed and drained 19 oz
  • 796 ml canned diced tomatoes 28 oz
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tsp cumin
  • 1 tsp salt adjust accordingly based on sodium levels of other ingredients
  • 1 ½ - 2 cups chopped cooked chicken
  • ¾ cup split red lentils
  • ½ cup water if soup seems to thick
  • 1 Tbsp lemon juice fresh squeezed is best
  • ¼ cup chopped fresh cilantro or parsley half in soup, half for garnish
  • cracked black pepper if desired for garnish
  • minced green onion if desired for garnish
  • spoonful of yogurt if desired for garnish


  • Mince onion or leek, chop celery and carrot. Slowly sauté in large soup pot on low-medium heat in bacon fat or olive oil until very soft and golden.
  • Add chicken broth, diced tomato, black beans, chipotle peppers and cumin. Bring to a simmer for 30 minutes. Taste and season accordingly with salt.
  • Rinse and drain lentils. Add to soup along with chopped chicken. Simmer for 10 minutes. Add up to ½ cup water if soup is too thick.
  • Add lemon juice and chopped herbs. Stir and remove from heat.
  • Serve hot with any combination of herbs, black pepper, green onion and yogurt for garnish.¼


Chipotle peppers in adobo sauce have a sweet, smoky spicy flavour. The small amount in this recipe will add a mild amount of heat. If serving to those who do not wish to have any heat, you could substitute a pinch of smoked paprika.