Spicy Chicken and Squash Soup |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This is a modification of a friends recipe, I like food a little spicier than her family. This a good harvest time recipe because it uses fresh from the garden veggies! Ingredients:
1 medium onion, diced |
2 stalks celery, diced |
1 green pepper, diced |
3 -4 garlic cloves, minced |
5 fresh chili peppers, seeded and chopped |
1 habanero pepper, seeded and chopped |
1 tablespoon olive oil |
6 cups chicken broth |
1 lb chicken (your choice of cut) |
2 (14 ounce) cans diced tomatoes with juice |
1 (14 ounce) can black beans |
3 teaspoons old bay seasoning (found in the seafood section of grocery stores) |
1 cup barley |
2 medium summer squash, sliced |
Directions:
1. In olive oil, saute onion, celery, all the peppers and garlic in soup pot until soft.
2. Add broth, tomatoes, black beans, seasoning and chicken to pot and simmer until chicken is cooked. Remove chicken from pot, shred or dice chicken and return to pot.
3. Add barley and squash, simmer 45 minutes to an hour.
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