Southwestern Chicken Barley Soup
Warm up with a hearty bowl of Southwestern Chicken Barley Soup, a vibrant and wholesome meal brimming with bold flavors and nourishing ingredients. This satisfying soup combines tender shredded chicken, chewy pearl barley, and a medley of colorful vegetables like green bell peppers, carrots, and celery, all simmered in a zesty broth spiced with cumin, chili powder, and smoked paprika. Canned diced tomatoes with green chilies lend a hint of heat, while sweet corn and fresh cilantro add a burst of freshness. Ready in just over an hour, this one-pot wonder is perfect for cozy weeknight dinners or meal prep. Serve it with lime wedges to brighten the flavors, and enjoy a comforting dish that captures the essence of Southwestern cuisine. Keywords: Southwestern Chicken Barley Soup, hearty soup recipe, chicken barley soup, one-pot meals, Southwestern flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 large carrot, diced
- 2 pieces celery stalk, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 15 ounces canned diced tomatoes with green chilies (e.g., Rotel), undrained
- 0.75 cups pearl barley
- 1 teaspoon ground cumin
- 1.5 teaspoons chili powder
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup frozen corn kernels
- 0.25 cup chopped fresh cilantro
- 1 whole lime, sliced into wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chicken breasts to the pot and sear on each side for 2-3 minutes until golden. Remove the chicken and set aside on a plate.
In the same pot, add the diced onion, green bell pepper, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and canned diced tomatoes with their juices. Stir to combine.
Add the pearl barley, ground cumin, chili powder, smoked paprika, salt, and black pepper to the pot.
Return the chicken breasts to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 25-30 minutes or until the chicken is fully cooked and the barley is tender.
Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the frozen corn and let the soup simmer for another 5-7 minutes until heated through.
Taste and adjust seasonings if needed.
Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges for a zesty finish.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.1 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 820 mg | 17% | |
*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.
