Southwest Chicken Barley Soup Recipes

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SOUTHWEST CHICKEN SOUP



Southwest Chicken Soup image

Make and share this Southwest Chicken Soup recipe from Food.com.

Provided by chef 1026044

Categories     Poultry

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
8 ounces boneless chicken breasts, cut up
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (14 1/2 ounce) can chicken broth
1 (15 ounce) can undrained corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can Mexican-style tomatoes
18 inches corn tortillas, halved and cut in to strips
1 (8 ounce) container sour cream
1 cup cheddar cheese, shredded

Steps:

  • Heat oil to medium in large soup pot.
  • Brown meat, onion, garlic and spices.
  • Add all canned ingredients and bring to low boil.
  • Reduce heat and simmer 15 minutes.
  • Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
  • Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.

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 SOUP



Southwestern Chicken & Barley Soup image

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.

Provided by justcallmetoni

Categories     Chicken Breast

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

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 1 medium green zucchini, cut in to medium cubes

Steps:

  • Saute onion, garlic, celery and green pepper in olive oil in soup pot.
  • Once onions are soft (about 5 minutes) add water, bouillon, tomatoes, black beans and chicken to pot and bring to a low simmer.
  • (Use chicken broth instead of water and bouillon if you prefer).
  • Remove corn kernels from cob and add to soup.
  • Add whole ancho chilies to pot for a minute, just to get the dried chili to soften a bit.
  • Remove from pot.
  • Tear off stalk and remove seeds.
  • Dice chilies into small pieces and return to simmering pot.
  • Let soup simmer 20 minutes and remove chicken from pot.
  • Shred or dice chicken and return to pot.
  • Add barley and let soup simmer for 25 minutes.
  • Add zucchini and let simmer an additional 25 minutes.

Nutrition Facts : Calories 297.6, Fat 6.3, SaturatedFat 1.3, Cholesterol 15.5, Sodium 186.3, Carbohydrate 48, Fiber 13.1, Sugar 5, Protein 15.6

SOUTHWEST BARLEY & LENTIL SOUP



Southwest Barley & Lentil Soup image

My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 12

1 tablespoon olive oil
1 package (14 ounces) smoked kielbasa or Polish sausage, halved lengthwise and sliced
4 medium carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
3/4 teaspoon ground cumin
1 can (28 ounces) crushed tomatoes
1 package (16 ounces) dried brown lentils, rinsed
1 can (15 ounces) black beans, rinsed and drained
3/4 cup medium pearl barley
1/2 cup frozen corn
10 cups reduced-sodium chicken broth

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon., Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 904mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 17g fiber), Protein 21g protein.

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