Brown the meat

• Brown the ground chicken in a stockpot over medium-high heat, breaking it up as it cooks.

Prep the vegetables

• While the meat cooks, dice the red bell pepper, yellow bell pepper and white onion.
• Finely mince the garlic.

Remove the meat

• Once fully browned, lift the meat out with a slotted spoon, leaving the browned fond in the pot.

Sauté the vegetables

• Add the bell peppers, onion and garlic to the pot with a large pinch of salt.
• Sauté until the vegetables become translucent.

Add sauce, lentils and stock

• Pour in the red enchilada sauce and add the red lentils.
• Add the chicken stock and stir to combine.

Simmer the soup

• Let the soup simmer until the lentils are soft and tender.

Blend slightly

• Blend the soup a little with an immersion blender so it turns creamy but keeps some texture.

Finish and serve

• Stir the browned meat back into the pot.
• Serve topped with shredded cheese and your favourite toppings.