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Southwestern Chicken Barley Soup

 Southwestern Chicken Barley Soup
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."
12 ServingsPrep: 15 min. Cook: 1 hour

Ingredients

  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 tablespoon 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).

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Southwestern Chicken Barley Soup (continued)

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.