Southwestern Chicken Barley Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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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. 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 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. Add the water, corn, beans, tomato sauce, tomatoes, broth, barley, chilies, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer after 45 minutes.
2. Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender. Yield: 12 servings (3 quarts).
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