Because of the red lentils, this Lebanese Instant Pot red lentil soup has a lovely, cheerful color. If preferred, add some olive oil and Aleppo pepper as a garnish.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 48 |
| Yield: | 6 cups |
Ingredients
- 2 (10 ounce) cans chunk chicken
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
- 1 (8 ounce) package cream cheese
- 2 (10.75 ounce) cans condensed cream of chicken soup
Instructions
- In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.
Nutrition Facts
| Calories | 48 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 190 mg |
| Sugars | 0 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I was unsure whether to drain the canned chicken, so I drained it but retained the liquid just in case. We added chopped jalapeno and used salsa since we were out of canned tomatoes. (We are quarantined so can’t go to the store.) I added about 1/2 the chicken liquid to thin it out. This is a keeper. Will be great for potlucks along with chips. Add some crushed peppers for heat.
I love this recipe! I used Johnsonville hot Italian links (remove the casing) so I did switch proteins but this base is so tasty! I made my own taco chips in a frydaddy….quick and delicious!
I follow the recipe exactly and it’s always a huge hit at parties. To keep it warm, serve it in one of those tiny crockpots.
made it tonight & it was a HUGE hit…got compliments from everyone. I did add some diced red pepper & green onion….will make again
I tweaked it just a bit; shredded chicken instead of canned, and also added tabasco and pepper to add a little zing to it. HUGH Hit!!!
Very bland. To make this more interesting, added cheddar cheese, salsa, hot wing sauce, and chopped jalapenos. Much improved.
very good. have made several times. add a pkg. taco seasoning to it…. for extra spice.
This was a great base to make hot chicken sandwiches! I cut up about 4 large grilled chicken breasts and mixed it into this base, added the peppers and a little extra shredded cheese and WOW…great mexican chicken sloppy joes!
Like the others said, this is a good base recipe and had to make my own version. I only used 3/4 of the cream cheese, used cream of mushroom (vs. chicken) and only used 1 can (vs. 2), and added some chopped up jalepenos (or banana peppers or whatever you have to give it a little more kick). Enjoy!
I read other viewers’ comments that this was lacking something, but decided to make it as written first. I made this as written (except that I used frozen chicken instead of canned), tasted it, then added chili powder and shredded cheddar cheese. I also put it in a casserole dish, sprinkled the top with cheddar cheese and paprika, and put it in the oven for a few minutes just to make it look nice. When it gets cooked on the stove like the directions call for, it tastes fine but the presentation is sloppy and unappetizing.
Have you ever had Chicken A La King? This is very similar. I made it for a dip the first time I tried it and liked it but the next time I served it over rice with some broccoli and it was amazing.
**EXTRA SPICY VERSION** A girl I work with often brings this in to share with all us co-workers, albeit, her variance is she doesn’t use the tomatoes, but just canned peppers and you can get the diced peppers extra hot too. I have maded it myself and I also like to add a little cheddar to mine.
Very easty to make, however was not impressed with the taste.
This is a great dip recipe! I added 2 cans of diced chile’s to the mixture and it is just right!
this is a really good crock-pot recipe as well. i’ve used this as a base but i like it with some salsa or taco seasoning in it. some finely chopped onions are nice as well…and velveeta.
This was okay. I thought it was decent, my husband didn’t like it at all. I added some ground cayenne pepper to give it a little more flavor. Probably wouldn’t make again.
I really like this recipe, and it was a huge hit at my party. My only criticism is that it could be a little spicer and I added some shredded cheddar, and it made it even cheesier! The cream cheese is nice for thickening it, but I thought it need a little more “cheese” to it – since all the canned soup took away from it. I threw in some chopped bannana peppers and people were asking for more!
I really enjoyed it. I also added a little salsa to make it a bit spicier
A good base, but I will definately make additions next time to keep it from being bland. Perhaps a boullion cube, a packet of mexican seasoning for a mexican flare, or even some cheddar near the end of cooking time.
My mom made this for me while I was visiting recently and I couldn’t get enough. It was absolutely delicious! Great with cubes of french bread.