Southwestern Chicken Barley Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A quick- easy yet ..hearty soup i love the barley in it !! ...i hope you enjoy this too..............Get the crusty sour dough bread ready for this one !! courtesy of ultimate soups........ Ingredients:
1/2 - 1 cup chopped onion........ |
1- teaspoon minced garlic......... |
1- tablespoon crisco pure 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 chilies, drained........... |
1 -tablespoon chili powder......... |
1/2 -to 1- teaspoon ground cumin........... |
3 -cups cubed cooked chicken....... |
Directions:
1. In a Dutch oven, saute onion and garlic in oil until tender.
2. Add the water, corn, beans, tomato sauce, tomatoes, broth, barley, chilies, chili powder and cumin.
3. Bring to a boil.
4. Reduce heat; cover and simmer after 45 minutes.
5. Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender.
6. Yield: 12 servings (3 quarts).
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