Monday, January 21, 2013
spicy slow cooker soup with ground chicken, green chiles, red peppers and barley
Yum! This soup tasted so good for lunch today but it was meant to be served for dinner tonight; I just couldn't wait for a bowl...or two. My favorite things all thrown together!
spicy slow cooker soup with ground turkey, green chiles, red peppers and barley (idea from Kalyn's Kitchen)
1 pound lean ground chicken
1/2 pound lean ground beef
1 medium onion, finely chopped
1/2 teaspoon chipotle chile powder
1 tablespoon ground cumin
1 teaspoon oregano
1 cup barley
1 large red bell pepper, seeds removed and finely chopped
1 (32 ounce) can green enchilada sauce (Old El Paso brand)
1 can (3.5 ounces) diced green chiles with juice
4 cups chicken stock
cheese, light sour cream and/or tortilla chips for serving
Brown chicken and beef until well-browned, breaking apart as it cooks. Pour into slow cooker. In the pan you used to brown the meat, brown the onion in a tablespoon of water, eliminating the need for oil. Cook until well softened, about 5 minues. Add the chipotle chile powder, ground cumin and oregano. Add this mixture to the slow cooker.
Dice the red bell pepper and add to the soup with enchilada sauce, diced green chiles and chicken broth. Add the barley (use quick cooking barley if possible) and cook on HIGH for 3 hours or until the soup is fragrant and the bell peppers are softened.