This Southwest Chicken Barley Soup is perfect for those nights when you need a quick meal and want something comforting.
I’m so excited that we are heading into March and this is the last weekend of February! That means spring is around the corner, the robins will return, the snow will (and is) melting, and the days are getting longer. In fact tomorrow it is supposed to be in the 50’s. It will feel great and I’m sure I’ll see some Minnesotans walking around in shorts, crazy right! Even though it will be warming up, I still like a meal of soup every week. So today I’m sharing this Southwest Chicken Barley Soup. It is chocked full of great ingredients, comforting and makes a complete meal. How does a bowl sound to you?
Now that the worst of winter is over (I say as I hold my breath), I’m starting to get in the mood to go through closets and get rid of stuff we don’t use and organize. We have stuff and while we’re pretty good getting rid of things periodically, I’m feeling like purging more. One of the reasons, is about 2 year ago I had to move my dad to a senior apartment, deal with his house and get it ready to go on the market. AND do it all in a week since I live in Minnesota and he lives in NY. It was quite the experience going through 47 years of household items deciding what to keep, toss or give away. If I lived in town I probably would have had an estate sale. There was so much stuff and my dad did not need much in his new place.
I had flown out to NY and John drove – he dropped me off at the airport and made the 17 hour drive in 2 days to meet me so we could have his truck. As soon as I landed, I started going through each room. By the end of the week, we had moved my dad, took 1,000 lbs of stuff to the dump, donated most everything, filled up our truck and drove back. The house went on the market about 2 weeks later. Most of the items brought back are still in boxes – too many memories to just toss. So in light of all this, I would really like to go through OUR stuff and wean out as much as we can and not have our kids deal with it way down the road 🙂
What does all have to do with soup? Not much but just a story to share!
Another soup recipe you might like – Southwest Chicken Quinoa
- 1/2 cup chopped onion
- 1 clove garlic minced
- 2 tablespoons olive oil
- 3 cups water
- 15 oz. can corn, drained
- 15 oz. black beans, rinsed and drained
- 14 oz. tomato sauce
- 14.5 oz. can diced tomatoes (undrained)
- 14.5 oz. can chicken broth
- 1/2 cup medium pearl barley (not quick)
- 4 oz. can chopped green chilies drained
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 3 cups shredded chicken
- In a large pot heat the olive oil over medium heat then saute the onion and garlic for 5 minutes.
- Add the remainder of ingredients (except chicken)
- Bring to boil; reduce to simmer; cover and cook for 45 minutes
- Stir in chicken and cook 10 minutes longer
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 272 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 39mg Sodium: 704mg Carbohydrates: 31g Fiber: 9g Sugar: 7g Protein: 21g