Kell Ferell of Alamo, North Dakota drives 80 miles round-trip every day for her job, so she needs quick, healthy dishes to fix for her family. "This is a huge favorite," she pens. "If I don't have leftover chicken, I simply boil or poach some chicken breasts. I use the cooking liquid to replace part of the water in the recipe to add even more flavor."
Southwestern Chicken Barley Soup
Southwestern Chicken Barley Soup
Prep Time
15 min
Cook Time
1 hour
Yield
12 servings (3 quarts)
Ingredients
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 3 cups water
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) tomato sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) chicken broth
- 1/2 cup medium pearl barley
- 1 can (4 ounces) chopped green chiles, drained
- 1 tablespoon chili powder
- 1/2 to 1 teaspoon ground cumin
- 3 cups cubed cooked chicken
Directions
- In a Dutch oven, saute onion and garlic in oil until tender. Add the water, corn, beans, tomato sauce, tomatoes, broth, barley, chiles, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer after 45 minutes.
- Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender.
Nutrition Facts
1 cup: 187 calories, 4g fat (1g saturated fat), 31mg cholesterol, 582mg sodium, 21g carbohydrate (4g sugars, 5g fiber), 15g protein.
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