Yesterday was a big food prep day for me. I find it so much easier to cook for hours a couple times a week and have meals for the family for numerous days. This is one recipe that I had to share- Southwest Chicken & Barley Soup. Not sure about where all of you are, but here in NJ it has been so cold and windy the past few days! I definitely have soup on the brain. I wanted to come up with something that was healthy, fits into my clean eating meal plan, great flavor and hearty to keep us full.
This Southwest Chicken & Barley Soup should not be much easier! Basically everything goes into a pot to simmer away, allow the flavors to marry and to cook up some chicken breasts. The base of the soup is simply chicken broth, salsa verde and diced tomatoes. What else is in that beautiful bowl of soup? Red onion, red & yellow bell peppers, black beans, pinto beans, a couple seasonings and chicken breasts. Thats all there is to it and it is SO GOOD!!! I finished it off with some strips of multigrain tortilla that I toasted in the oven and fresh cilantro.
- 2 chicken breast
- 2- 32 oz containers organic chicken broth
- 8 oz salsa verde
- 1- 28 oz can diced tomatoes in natural juices
- 1 red onion, small dice
- 1 red bell pepper, small dice
- 1 yellow bell pepper, small dice
- 1 can black beans {drained & rinsed}
- 1 can pinto beans {drained & rinsed}
- 1 Tbsp dried oregano
- 1 tsp cumin
- salt & pepper to taste
- 2 cups cooked barley
- cilantro for garnish
- baked tortilla strips for garnish
- In a large pot over medium low heat, add the broth, salsa verde, diced tomato, red onion, bell peppers, beans, oregano, cumin, salt and pepper.
- Once the soup is brought up to just barely a simmer, go ahead and add the chicken breasts in whole. Cook at this barely simmer for about 20-25 minutes.
- Remove the chicken from the pot. Using two forks, shred the chicken and add it back to the pot.
- Bring the soup up to a boil and cook for about 45 minutes- 1 hour. Taste and season with salt and pepper if needed
- Cook up some barley according to the package instructions, drain. Before serving add the barley to the soup.
- Garnish with fresh chopped cilantro and baked tortilla strips {NOTE: to make the tortilla strips, simply cut a multigrain tortilla wrap into small strips, place on a baking sheet and bake at 350 for about 8-10 minutes until golden and crisp}
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Carlee
Yummy! Soup is perfect for this cold weather and this one looks great!
Angela LeMoine
Thank you so much Carlee!! Its so crazy easy to throw together and the flavor is just great! Enjoy!!
christine (@foodyschmoody)
great flavors happening here and I love using barley in soups – especially in the winter, there is something extra comforting about barley.
Angela LeMoine
Well thank you!!!! I have a small obsession with barley! It goes great in this easy soup! Enjoy!
mealplanmaven
What a wonderful soup for cold winter nights! And because it’s a “meal in a pot” I know I will love it even more!
Angela LeMoine
Thank you! It’s a good one! So easy and flavorful! Enjoy!
Jeff
Hi Angela – thank you for sharing this recipe. Looks delish and perfect for cold weather! 🙂
Angela LeMoine
My pleasure! Hope you enjoy it as much as I do.