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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."
Nutritional 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.
Originally published as Southwestern Chicken Barley Soup in Country Woman September/October 2001, p40
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Reviewed on Jun. 04, 2013 by TheDix
Very flavorful. I cut back a bit on the seasonings and chilis as my stomach has become sensitive to Mexican flavors. I left out the beans, cut back on the corn (used frozen). All in all, an excellent recipe and worth making again!
Reviewed on Oct. 31, 2012 by contrarywife
This is one of our favorite soups, been making it for years. I've served it to guests with rave reviews and recipe requests. So simple too. As a matter of fact I'm making it tonight for hubby to take on a hunting trip.I don't rinse and drain the beans; I figure there's just a little more fiber in there for us.
This is one of our favorite soups, been making it for years. I've served it to guests with rave reviews and recipe requests. So simple too. As a matter of fact I'm making it tonight for hubby to take on a hunting trip.
I don't rinse and drain the beans; I figure there's just a little more fiber in there for us.
Reviewed on Jan. 22, 2012 by cooknTx
We really liked this soup, I put extra barley in since we love it and used Chipotle Chili powder which gave the soup a nice smokey flavor. Will definitely make again. I served it with cornbread...Yum!
Reviewed on Mar. 13, 2011 by daisey5
I loved it. I used frozen corn and a rotesire chicken.
Reviewed on Mar. 06, 2011 by mother of 3
It was zippy! Everyone in our fellowship liked this; I made a full pot and brought home one serving. However, it took me 3 hours to make it. I used frozen corn, cooked and tomatoes w/green chilies in addition to the tom. sauce and diced tomatoes. Also used chicken broth instead of the water.
Reviewed on Aug. 11, 2009 by marciedarcie
My husband and I loved it. Healthy and yummy!
Reviewed on Jul. 25, 2008 by welshone
I modified this to do it in the crockpot, and it was divine! Excellent flavors and textures, and very healthy! This won raves from everyone in our houseehold!
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