Best 3 Southwestern Chicken Barley Soup Recipes

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Southwestern chicken barley soup is an easy-to-make, flavorful and satisfying meal that is perfect for a cold winter day. The combination of chicken, barley, vegetables, and spices creates a delicious and hearty soup that is packed with flavor. With a few simple ingredients and some time, you can have a delicious and comforting soup that the whole family will love.

Let's cook with our recipes!

SOUTHWESTERN CHICKEN BARLEY SOUP



Southwestern Chicken Barley Soup image

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."

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 582mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.

SOUTHWESTERN CHICKEN BARLEY TOMATO SOUP



Southwestern Chicken Barley Tomato Soup image

I was trying a new recipe that a friend gave me, but didn't have all of the ingredients on hand. I substituted with items that I had in the pantry, and came up with this soup.

Provided by NELady

Categories     Chicken

Time 1h10m

Yield 1 Cup, 11 serving(s)

Number Of Ingredients 8

4 large tomatoes, diced
1 (16 ounce) jar medium hot salsa (Pace Picante, recommended)
1 (14 1/2 ounce) can fat free chicken broth
3 cups water
1 bunch green onion, chopped
1 cup quick-cooking barley
1 (15 ounce) can black beans, drained, rinsed
1 1/2-2 lbs chicken breasts, cooked, cut into bite-sized pieces

Steps:

  • In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions).
  • Over high heat, bring to a boil; cover and reduce heat to low. Simmer about 20 minutes, stirring occasionally.
  • Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup).
  • Add barley, chicken breast and black beans. Simmer 20-25 minutes, stirring occasionally, or until barley is tender.
  • Serve Immediately. Can season with salt & pepper, or top or with sour cream or cheddar cheese.

SOUTHWESTERN STYLE CHICKEN SOUP WITH BARLEY



SOUTHWESTERN STYLE CHICKEN SOUP WITH BARLEY image

Categories     Soup/Stew     Chicken     Super Bowl     Quick & Easy     Healthy     Simmer

Yield 12 servings

Number Of Ingredients 23

4 boneless, skinless uncooked chicken breasts cubed into ½ inch pieces
The juice from 1 lemon
½ Teaspoon garlic powder
1 Teaspoon chili powder
½ Teaspoon cumin
1 Tablespoon olive oil
2 medium onions chopped
3 garlic clove's minced
1 Tablespoon olive oil
½ Teaspoon black pepper
1 Tablespoon tomato paste
1 can (10oz) can of condensed tomato soup
1 can (15oz) whole kernel corn drained
1 can (15oz) black beans rinsed and drained
1 can (14oz) diced tomatoes with liquid
3 cans (14-1/2oz) chicken broth
½ cup of uncooked medium pearl barley
1 can (4oz) diced green chilies in liquid
½ Serrano pepper seeded and chopped (optional)
2 chicken bullion cubes
1 Tablespoon chili powder
1Teaspoon ground cumin
1Teaspoon basil

Steps:

  • Combine first 6 ingredients, set aside. In an 8-quart Dutch oven, sauté onion and garlic in olive oil until tender. Add the next 14 ingredients. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Meanwhile, heat 1 to 2 tablespoons vegetable oil in a Wok or non-stick pan. Sear chicken cubes in batches until lightly browned and still slightly pink in the center. Remove with slotted spoon and set aside. When soup has simmered for 45 minutes, stir in seared chicken and cook for 15 minuets longer or until barley is tender.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help the cooking process go more smoothly.
  • Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This is especially important for the vegetables and herbs.
  • Don't Overcook the Chicken: Cook the chicken until it is just cooked through, but not overcooked. Overcooked chicken will be dry and tough.
  • Season to Taste: Be sure to taste the soup as you cook it and adjust the seasonings as needed. You may need to add more salt, pepper, or chili powder.
  • Serve with Toppings: Serve the soup with a variety of toppings, such as shredded cheese, sour cream, avocado, or tortilla chips.

Conclusion:

Southwestern chicken barley soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With its combination of flavorful ingredients, this soup is sure to be a hit with your family and friends. So next time you are looking for a comforting and satisfying soup, give this recipe a try. You won't be disappointed!

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