Wednesday, September 26, 2012

southwestern chicken barley soup









I went looking for a soup recipe that contained barley with a southwestern flare.  I enjoyed this soup and my kids did too which made this soup a big success.  I will definitely make this soup again.

southwestern chicken barley soup  (adapted from Taste of Home)
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil
3 cups water
1/2 bag frozen sweet corn
1 can (15 ounces) black beans, rinsed and drained (I omitted)
1 can (15 ounces) tomato sauce
1 can (14 1/2 ounces) tomato puree
1 can (14.5 ounces) chicken broth
1/2 cup medium pearl barley
1 can (4 ounces) chopped green chilies, drained
1 tablespoon chili powder
1 teaspoon ground cumin
3 cups cubed or shredded cooked chicken
1/2 to 1 teaspoon salt

In a big pot, saute onion and garlic in oil until tender.  Add the water, corn, beans, tomato sauce, tomato puree, broth, barley, chilies, chili powder, cumin and salt.  Bring to a boil.  Reduce heat, cover and simmer 45 minutes.  Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender.  Yield: 12 servings.


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