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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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âThis has been a hit with family and friends. Itâs spicy, low-fat and filled with good-for-you ingredients.â Diane Tayman â Dixon, Illinois Ingredients:
1 medium onion, chopped |
1/3 cup medium pearl barley |
2 tablespoons canola oil |
4 garlic cloves, minced |
5 cans (14-1/2 ounces each) reduced-sodium chicken broth |
2 boneless skinless chicken breast halves (4 ounces each) |
1 cup dried lentils, rinsed |
1 jar (16 ounces) picante sauce |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1/2 cup minced fresh cilantro |
8 cups chopped fresh spinach |
Directions:
1. 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.
2. Add the picante sauce, garbanzo beans and cilantro to soup; cover and simmer 10 minutes longer or until barley and lentils are tender.
3. 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).
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