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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2-1/2 quarts)

Ingredients

  • 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

Directions

  • 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
1-1/4 cups: 298 calories, 8g fat (3g saturated fat), 46mg cholesterol, 681mg sodium, 35g carbohydrate (4g sugars, 7g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

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