Southwest Chicken Barley Chowder Recipe photo by Taste of Home

Southwest Chicken Barley Chowder

Servings: 8 / Total Time: 30 mins

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:

  1. 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.


  2. Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender.


  3. Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes.

Southwest Chicken Barley Chowder Recipe photo by Taste of Home

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