Directions:
- In a Dutch oven, saute onion and barley in oil until onion is tender. Add garlic; cook 1 minute longer. Add the broth, chicken and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken is no longer pink. Remove chicken and set aside.
- Add the picante sauce, garbanzo beans and cilantro to soup; cover and simmer 10 minutes longer or until barley and lentils are tender.
- Shred chicken with two forks. Add spinach and chicken to soup. Simmer, uncovered, for 5 minutes or until spinach is wilted. Yield: 14 servings (3-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.81 Kcal (476 kJ) | ||
| Calories from fat | 30.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 5% | |
|---|---|---|---|
| Cholesterol | 4.78mg | 2% | |
| Sodium | 122.51mg | 5% | |
| Potassium | 506.46mg | 11% | |
| Total Carbs | 14.12g | 5% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 7.48g | 30% | |
| Protein | 9.42g | 19% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 3.2mg | 18% | |
| Calcium | 129.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 83.43 Kcal (349 kJ) | ||
| Calories from fat | 22.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 5% | |
|---|---|---|---|
| Cholesterol | 3.5mg | 2% | |
| Sodium | 89.81mg | 5% | |
| Potassium | 371.26mg | 11% | |
| Total Carbs | 10.35g | 5% | |
| Sugars | 1.26g | 7% | |
| Dietary Fiber | 5.48g | 30% | |
| Protein | 6.9g | 19% | |
| Vitamin C | 5.2mg | 12% | |
| Vitamin A | 0.7mg | 30% | |
| Iron | 2.4mg | 18% | |
| Calcium | 95.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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