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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (542g) Recipe makes 6 servings The following items or measurements are not included below: low-sodium chicken bouillon cubes |
||
| Calories 297 | ||
| Calories from Fat 56 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.3g | 9% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 186mg | 7% | |
| Potassium 872mg | 24% | |
| Total Carbohydrate 48.0g | 15% | |
| Dietary Fiber 13.1g | 52% | |
| Sugars 5.0g | ||
| Protein 15.6g | 31% | |
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Southwestern Chicken & Barley Soup
By: justcallmetoni
Oct 11, 2004
I recently purchased some barley as a way to introduce new grains to my diet. Found lots of good ideas for barley on this site and came up with my own soup. Perfect fall soup with comfort from the barley and chicken with a little heat from the chilies. Since the ingredients here reflect my pantry and tastes, you should feel free to adapt it to your own. I can see using green beans instead of zucchini or thighs instead of breasts.
SERVES 6
Ingredients
- 1 medium yellow onion, diced
- 2 stalks celery, sliced
- 2 garlic cloves, minced
- 1/2 green pepper, diced
- 1 tablespoon olive oil
- 7 cups water
- 2 low-sodium chicken bouillon cubes
- 2 chicken breast halves, skin removed
- 1 1/2 cups canned diced tomatoes
- 1 ear of corn
- 1 (14 ounce) can black beans
- 2 ancho chilies
- 1/2 teaspoon black pepper
- 1 cup barley
- 1 medium yellow zucchini or green zucchini, cut in to medium cubes
Directions
1
Saute onion, garlic, celery and green pepper in olive oil in soup pot.2
Once onions are soft (about 5 minutes) add water, bouillon, tomatoes, black beans and chicken to pot and bring to a low simmer.3
(Use chicken broth instead of water and bouillon if you prefer).4
Remove corn kernels from cob and add to soup.5
Add whole ancho chilies to pot for a minute, just to get the dried chili to soften a bit.6
Remove from pot.7
Tear off stalk and remove seeds.8
Dice chilies into small pieces and return to simmering pot.9
Let soup simmer 20 minutes and remove chicken from pot.10
Shred or dice chicken and return to pot.11
Add barley and let soup simmer for 25 minutes.12
Add zucchini and let simmer an additional 25 minutes.
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Browse similar recipes by category
- Course > Soups
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 4 hours
- Preparation > Inexpensive
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Maureenie
On Mar 2, 2009
Loved this soup! I made some substitutions out of necessity (had no green pepper, so used red and had no ancho chilies, so used chili powder and cayenne), some for health reasons (used 6 cups low sodium fat-free chicken broth and 1 cup water and 1 vegetable bouillion), and some for preference (added a TBLSP lime juice, chopped cilantro and shredded fat free cheddar cheese). The results were fabuluous! I even got DH to eat beans and veggies . . . quite an accomplishment. Thanks for a great recipe!
From: AuntMare
On Jun 13, 2008
Even though it's a little hot to be eating soup, I made this the other night to use up leftover chicken, 1/2 box of barley and some homemade chicken broth. It was really delicious and we all enjoyed it. I added about 1/2 tsp. each of cumin and Mexican oregano to boost the Southwest flavor. I'm keeping this to make again when the weather cools off. Thanks for a delicious meal.
From: PaulaG
On Oct 16, 2005
It has turned cooler and I was craving a big pot of soup. This recipe filled the bill and in case anyone is wondering, works very well in the crockpot. I put everything in the crockpot beginning with frozen chicken breasts. Half of the liquid, added was hot, which according to the crockpot manufacturer is what you should do when using frozen chicken. The liquid was reduced. The soup cooked for 6 hours on low. When I got home from work, I stirred the pot, shredded the chicken and added the sliced squash increasing the temperature to high and adding about 1 additional cup of hot water. The squash was crisp tender in about 30 minutes. The steaming, thick soup was served with crusty dinner rolls for a satisfying meal.
From: ellie_
On Jan 17, 2005
Good and hearty soup which we enjoyed. I used frozen corn instead of fresh so I put the corn in the soup pot with the barley instead of when the recipe stated, but followed the rest o the directions as written. By the way Toni I really liked the way you have short cuts in this recipe (which I am planning on using again in other recipes) with both the chicken and the chilies. Thanks for sharing!
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