Southwestern Chicken Barley Soup
Ingredients1 h 15 m servings
- 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.
ReviewsRead all reviews 31
Delicious! I made a lot of small changes that worked well for me. Instead of corn I used golden hominy. I used 4 cups of chicken broth and one cup of water, and I didn't drain any of the cann...
This stew came together wonderfully! A can of Ro-Tel tomatoes can be subbed for separate cans of tomatoes and green chilis. I served with a sprinkle of cheddar cheese on top- it was a huge hit!
This is a great base recipe. I added a few more things to it when I made it. I added chopped carrots and celery and 2 Tbsp of fresh ginger. I added a tsp of dried rosemary, tsp of oregano, a ts...
I made this after Thanksgiving with Turkey stock and turkey meat. I kept all the other ingredients the same and it made a fantastic soup. Such a great flavor! This was a welcome change from t...
I LOVED this recipe!!! This was so delicious and easy to make. I didn't have any chicken in the house so I made it without....Im sure if you just swop veg broth with the chicken broth it would ...
This was great as a base recipe! I used home made chicken stock (about 3 cups). I didn't have canned chilies, so I used a jalepeno & serano pepper. We were out of black beans, but kidney beans w...
The recipe is easy, affordable and yummy! I turned this into a crockpot dish (based roughly on the “Slow Cooker Chicken Taco Soup” also on this site) which made it even better. Plus it's easy ...