Taste of Home
Southwest Chicken Barley Chowder
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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
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
-
1.
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.
-
2.
Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender.
-
3.
Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes.
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.
© 2024 RDA Enthusiast Brands, LLC