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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 280.8
  • Total Fat: 2.4 g
  • Cholesterol: 39.1 mg
  • Sodium: 481.2 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 9.6 g
  • Protein: 25.8 g

View full nutritional breakdown of Southwestern Chicken Barley Soup calories by ingredient
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Southwestern Chicken Barley Soup

Submitted by: CHEFGLORIA1030

Introduction

This is a very comforting soup with barley, corn and black beans. I usually make my own chicken stock from skinless chicken breast with my favorite low or no salt taco seasoning. I de-bone the meat, dice or shred and put back in with the remaining ingredients. I rinse and drain the canned black beans and use stewed tomatoes as we like their flavor best but if you want more spice use some with more peppers in it. This soup also freezes well for those meals needed in a hurry. Cooking time will vary depending on how long the chicken in simmered to make the stock. The remainder of the cooking time is for the barley to cook to desired doneness. This is a very comforting soup with barley, corn and black beans. I usually make my own chicken stock from skinless chicken breast with my favorite low or no salt taco seasoning. I de-bone the meat, dice or shred and put back in with the remaining ingredients. I rinse and drain the canned black beans and use stewed tomatoes as we like their flavor best but if you want more spice use some with more peppers in it. This soup also freezes well for those meals needed in a hurry. Cooking time will vary depending on how long the chicken in simmered to make the stock. The remainder of the cooking time is for the barley to cook to desired doneness.
Number of Servings: 11

Ingredients

    3 cups (about 1-1/2 lbs) chicken breast, cooked and diced or shredded

    4 cups water or as needed

    2 14.5 oz can stewed tomatoes, undrained (or if desired tomatoes seasoned with peppers)

    1 16 oz jar salsa and/or tomato sauce

    1 cup Quaker Medium Barley

    2 Tbsp Taco Seasoning or to taste

    1 15-oz can black beans, drained and rinsed

    2 cups whole kernel corn or corn with peppers, undrained

    Reduced or no-fat cheddar cheese (optional)
    Reduced or fat-free sour cream (optional)

Directions

In dutch oven or your favorite soup pot put skinless split chicken breasts in water seasoned with taco seasoning. Cook until chicken is fall off the bone tender. Remove chicken and shred or cube. Return to pot along with the barley, stewed tomatoes, salsa and tomato sauce. Add water only if needed and re-season to taste. Cook until barley is almost done.

When barley needs only about 5 to10 minutes remaining cooking time add the black beans and corn.

Add more seasoning to taste as well as water until soup is desired consistency. To serve top with shredded cheese and/or sour cream.

Servings: 11
Serving Size: 1 cup

Number of Servings: 11

Recipe submitted by SparkPeople user CHEFGLORIA1030.






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