Southwestern Chicken Barley Soup Recipes

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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

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.

SOUTHWEST CHICKEN BARLEY CHOWDER



Southwest Chicken Barley Chowder image

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

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
1 small onion, finely chopped
1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups)
3/4 cup quick-cooking barley
2 teaspoons reduced-sodium taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
2 cups frozen corn
1 cup half-and-half cream
1/2 cup salsa
1/2 cup chopped fresh cilantro
Diced avocado and chopped tomatoes, optional

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

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

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 Allrecipes Member

Time 1h15m

Yield 12

Number Of Ingredients 14

1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive or vegetable oil
3 cups water
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can chicken broth
½ cup medium pearl barley
1 (4 ounce) can chopped green chilies, drained
1 tablespoon chili powder
½ teaspoon ground cumin
3 cups cubed cooked chicken

Steps:

  • In a Dutch oven or soup kettle, saute onion and garlic in oil until tender. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer after 45 minutes.
  • Stir in the chicken; cook 15 minutes longer or until chicken is heated through and barley is tender.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 24 g, Cholesterol 27 mg, Fat 4.5 g, Fiber 5.7 g, Protein 14.7 g, SaturatedFat 1 g, Sodium 764.5 mg, Sugar 4.3 g

CHICKEN WITH BARLEY SOUP



Chicken with Barley Soup image

This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste.

Provided by Carolyn LaLumiere Miller

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

8 cups water
2 pounds chicken thighs, or more to taste
1 ½ cups chopped carrots
1 cup chopped celery (try to include celery leaves)
1 onion, chopped
¾ cup pearl barley
3 bay leaves
1 cube chicken bouillon, or more to taste
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
2 tablespoons lemon juice

Steps:

  • Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
  • Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
  • Cool broth until the fat congeals on the surface. Skim and discard fat.
  • Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 25 g, Cholesterol 85.2 mg, Fat 15.7 g, Fiber 5.9 g, Protein 27.5 g, SaturatedFat 4.3 g, Sodium 703.5 mg, Sugar 3.7 g

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