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Southwestern Chicken Barley Soup Recipe

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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."

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12 Servings
Prep: 15 min. Cook: 1 hour

Ingredients

1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon Crisco® Pure 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

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.
Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender. Yield: 12 servings (3 quarts).

Nutrition Facts: 1 serving (1 cup) equals 187 calories, 4 g fat (1 g saturated fat), 31 mg cholesterol, 582 mg sodium, 21 g carbohydrate, 5 g fiber, 15 g protein.

Southwestern Chicken Barley Soup published in Country Woman September/October 2001, p40

Reviews for Southwestern Chicken Barley Soup (2)

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