Southwest Chicken and Barley Soup
Southwest Chicken and Barley Soup takes about 45 minutes from beginning to end. This recipe serves 8 and costs $1.66 per serving. This main course has 428 calories, 29g of protein, and 19g of fat per serving. It is perfect for Autumn. If you have fresh cilantro, shredded cheddar cheese, sour cream, and a few other ingredients on hand, you can make it. 424 people were glad they tried this recipe. It is brought to you by Perrys Plate. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is outstanding. If you like this recipe, you might also like recipes such as Southwest Chicken Barley Soup, Southwest Barley Stew, and Southwest Chicken Soup.
Servings: 8
Ingredients:
1 15-oz can kidney or black beans, rinsed and drained
1 15-oz can tomato sauce (or two small ones)
1 14.5-oz can diced tomatoes, undrained
1 14.5-oz can chicken broth
1 tablespoon chili powder
½ teaspoon cumin
¼ cup chopped fresh cilantro
2 cups frozen corn
1 minced garlic clove
1 4-oz can chopped green chilies, drained
juice from 1 small lime or 1/2 large lime (about 2-3 T)
1 tablespoon oil
1 cup chopped onion
1/2 cup pearl barley (uncooked)
shredded cheddar cheese
3 cups shredded or cubed cooked chicken
sour cream
3 cups water
Equipment:
pot
oven
Cooking instruction summary:
In a large soup pot (4-5 qts) saute onion and garlic in oil until tender. Add the next 10 ingredients. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes.Stir in the chicken and cook for 15 more minutes or until barley is tender. Stir in cilantro and lime just before serving.To serve, ladle into bowls and top with sour cream and shredded cheese.Nat's Notes:1. For the chicken, I took 2 large boneless, skinless chicken breasts and thawed them. I sprinkled them with salt, pepper, and oregano, and lemon juice, then baked them at 375 degrees F for about 15 minutes or so in my oven while the soup was cooking. After they were cooked, I let them rest for 5 minutes, then cut them into cubes.
Step by step:
1. In a large soup pot (4-5 qts) saute onion and garlic in oil until tender.
Add the next 10 ingredients. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes.Stir in the chicken and cook for 15 more minutes or until barley is tender. Stir in cilantro and lime just before serving.To serve, ladle into bowls and top with sour cream and shredded cheese.Nat's Notes
1. For the chicken, I took 2 large boneless, skinless chicken breasts and thawed them. I sprinkled them with salt, pepper, and oregano, and lemon juice, then baked them at 375 degrees F for about 15 minutes or so in my oven while the soup was cooking. After they were cooked, I let them rest for 5 minutes, then cut them into cubes.
Nutrition Information:
covered percent of daily need
