Lentil soup and Mexican chicken soup are two delicious soup recipes. The lentil soup recipe takes more than an hour to make, whereas the Mexican chicken soup recipe is ready in under a half an hour.
To make lentil soup, heat 2 tablespoons of olive oil in a large pot over medium heat, and add 1 chopped onion, 2 chopped carrots and 2 chopped celery stalks. Stir in 2 chopped garlic cloves, salt and pepper, and cook for five to eight minutes. Add 14 1/2 ounces of canned tomatoes, and simmer the mixture for eight minutes.
Stir in 1 pound of lentils and 11 cups of chicken broth, as well as 4 to 6 thyme sprigs. Bring the soup to a boil, and simmer it over low heat for 30 minutes. Add 2/3 cup of elbow pasta to the soup, and cook it for eight more minutes. Season with salt and pepper. To serve the soup, sprinkle it with Parmesan cheese and drizzle it with olive oil.
To make Mexican chicken soup, cook 1 chopped onion in 1 tablespoon of oil on medium heat for six to seven minutes. Add 1 minced garlic clove and 1/2 teaspoon of cumin, and cook for one minute. Pour in 4 cups of chicken broth, and stir in 15.5 ounces of canned cannellini beans and 1 cup of salsa.
Bring the soup to a boil, and stir in 2 cups of shredded chicken and 1 cup of corn. Simmer the soup for five minutes, and add 1/4 cup of chopped cilantro and 2 chopped green onions. Serve the soup with shredded four cheese.