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Southwest Chicken Barley Chowder

Name: Southwest Chicken Barley Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings (2-1/2 quarts).
Ingredients: 2 tablespoons olive oil; 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces; 1 small onion, finely chopped; 1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups); 3/4 cup quick-cooking barley; 2 teaspoons reduced-sodium taco seasoning; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 carton (32 ounces) reduced-sodium chicken broth; 1 can (15 ounces) black beans, rinsed and drained; 2 cups frozen corn; 1 cup half-and-half cream; 1/2 cup salsa; 1/2 cup chopped fresh cilantro; Diced avocado and chopped tomatoes, optional

12 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

8 servings (2-1/2 quarts)

Mashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. —Pamela Cleghorn, Campbellsburg, Indiana

Southwest Chicken Barley Chowder Recipe photo by Taste of Home

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Ingredients

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
1 small onion, finely chopped
1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups)
3/4 cup quick-cooking barley
2 teaspoons reduced-sodium taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
2 cups frozen corn
1 cup half-and-half cream
1/2 cup salsa
1/2 cup chopped fresh cilantro
Diced avocado and chopped tomatoes, optional

Directions

In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onion; cook and stir 2-3 minutes or just until onion is tender.
Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender.
Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

Nutrition Facts

1-1/4 cups: 298 calories, 8g fat (3g saturated fat), 46mg cholesterol, 681mg sodium, 35g carbohydrate (4g sugars, 7g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

Southwest Chicken Barley Chowder

Total Time

Makes

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