Southwest Chicken Barley Soup
Warm, hearty, and packed with bold flavors, Southwest Chicken Barley Soup is the ultimate comfort food with a Tex-Mex twist. This vibrant, protein-packed recipe combines tender chunks of chicken, nutty barley, and a medley of colorful vegetables like carrots, celery, and fire-roasted tomatoes, all simmered in a richly spiced broth infused with cumin, chili powder, and smoked paprika. Black beans and sweet corn add extra texture, while a squeeze of fresh lime and a sprinkle of chopped cilantro brighten every spoonful. Ready in under an hour, this one-pot meal is perfect for cozy weeknight dinners or meal prep, serving up to six with ease. Customize it with optional toppings like creamy avocado, melted cheese, or crispy tortilla strips for an irresistible Southwestern flair.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups low-sodium chicken broth
- 14.5 ounces fire-roasted tomatoes, canned
- 15 ounces black beans, rinsed and drained
- 0.75 cup barley
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 lime, juiced
- 0.25 cup fresh cilantro, chopped
- optional toppings: sliced avocado, shredded cheese, tortilla strips
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced chicken breast and cook for 5-7 minutes, or until browned on all sides. Remove the chicken from the pot and set it aside.
In the same pot, add the onion, garlic, carrots, and celery. Sauté for 4-5 minutes, or until the vegetables are softened.
Pour in the chicken broth, fire-roasted tomatoes (with their juices), and the barley. Stir to combine.
Add the black beans, frozen corn, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Stir well.
Bring the mixture to a boil over high heat, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
Return the cooked chicken to the pot and simmer for an additional 5 minutes, or until the chicken is heated through and the barley is tender.
Stir in the lime juice and fresh cilantro right before serving.
Ladle the soup into bowls and garnish with optional toppings like sliced avocado, shredded cheese, or tortilla strips, if desired.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 4098 mg | 178% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 40.3 g | ||
| Protein | 183.4 g | 367% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 463 mg | 36% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4903 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
