SOUTHWEST CHICKEN BARLEY CHOWDER
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
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- 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 : Calories 298 calories, Fat 8g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 681mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges
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jay ninja
[email protected]I'm not a big fan of chicken soup, but this recipe might change my mind.
Aliyu Haruna
[email protected]This recipe sounds delicious! I can't wait to try it.
Duduzile Zilindile
[email protected]I'm looking for a new chicken soup recipe. This one looks promising.
Carissa Williams
[email protected]This was a great recipe! I made it for my family and they loved it.
Jordan Chatman
[email protected]This soup is definitely a keeper! I'll be making it again and again.
Javier Castelvi
[email protected]I'm not sure what went wrong, but my soup turned out really bland. I followed the recipe exactly.
Juliet Nakato
[email protected]I've made this soup several times and it's always a hit. It's so easy to make and it's always delicious.
J Mitchell
[email protected]This was a great way to use up leftover chicken. I also added some diced sweet potatoes and carrots.
Alaroker Scovia
[email protected]I'm not a huge fan of barley, but I really enjoyed this soup. The flavors were well-balanced and the soup was very filling.
Timayan Rankine
[email protected]This soup was a lifesaver on a cold winter night. It was so easy to make and so comforting to eat.
Le Pakwn
[email protected]So good! This is my new go-to soup recipe. I love the smoky flavor from the chipotle peppers.
Nisha Bass
[email protected]This was delicious! I made it for a potluck and it was a huge hit. Everyone loved the unique flavor combination of the chicken, barley, and vegetables.
WAZIR RAHMAN
[email protected]Not bad for a quick and easy weeknight meal. I didn't have any barley on hand, so I used brown rice instead. The soup was a little bland, so I added some extra chili powder and cumin. Overall, it was a good budget-friendly meal.
Allens Family
[email protected]This soup was easy to make and came out great! I subbed quinoa for the barley and used a rotisserie chicken. I also added some diced red bell pepper and zucchini. The soup was nice and thick, and the flavors were perfect.
Irene Ryan
[email protected]This chowder was a hit with my family! The combination of chicken, barley, and vegetables was hearty and flavorful. I especially liked the addition of the corn and black beans, which gave the soup a nice Southwestern flair.