Southwestern Chicken Barley Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I was trying a new recipe that a friend gave me, but didn't have all of the ingredients on hand. I substituted with items that I had in the pantry, and came up with this soup. Ingredients:
4 large tomatoes, diced |
1 (16 ounce) jar medium hot salsa (pace picante, recommended) |
1 (14 1/2 ounce) can fat free chicken broth |
3 cups water |
1 bunch green onion, chopped |
1 cup quick-cooking barley |
1 (15 ounce) can black beans, drained, rinsed |
1 1/2-2 lbs chicken breasts, cooked, cut into bite-sized pieces |
Directions:
1. In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions).
2. Over high heat, bring to a boil; cover and reduce heat to low. Simmer about 20 minutes, stirring occasionally.
3. Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup).
4. Add barley, chicken breast and black beans. Simmer 20-25 minutes, stirring occasionally, or until barley is tender.
5. Serve Immediately. Can season with salt & pepper, or top or with sour cream or cheddar cheese.
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