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Post by Activities Director on May 11, 2010 8:53:33 GMT -5
Southwestern Chicken Barley Soup
Way too easy and if you live alone like me, there will be lots of leftovers to share with friends or to refrigerate and/or freeze for the future. The market I usually shop at doesn't carry pearl barley but I found it at the health food store a couple of doors away.
Ingredients:
1/4 cup extra virgin olive oil 1 small onion, chopped 1/2 bell pepper, chopped 1 tsp. minced garlic 3 cups water 1 (14.5 oz.) can chicken broth 1 (15.25 oz.) can white kernel corn, drained 1 (15.25 oz.) can garbanzo beans, rinsed and drained 1 (15 oz.) can tomato sauce 1 (14.5 oz.) can fire roasted diced tomatoes, not drained 1 (4 oz.) can chopped green chilies, drained 1/2 cup dry pearl barley 1 Tbsp. chili powder 1/2 tsp. ground cumin 3 cups cubed or shredded cooked chicken Directions:
Heat olive oil in a large pot and saute' onion, bell pepper and garlic until tender. Add all other ingredients except for the chicken and bring to a boil. Reduce heat. Cover and simmer stirring occasionally for about 45 minutes.
Add chicken and cook 15 minutes longer.
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