Southwestern Chicken Barley Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ½ lb. boneless skin less chicken breasts, diced | |
| 2 tablespoons canola oil | |
| 1/4 teaspoon salt | |
| ½ cup finely chopped onion | Washed, peeled and finely chopped |
| ½ cup finely chopped carrot | Washed, peeled and finely chopped |
| 1 teaspoon cumin | |
| 6 cups reduced sodium chicken broth | |
| 1 cup tomato sauce | |
| 1 (12 oz. ) can reduced sodium black beans | Drained and rinsed |
| 1/2 cup frozen white sweet corn | |
| 1/4 teaspoon ground black pepper | |
| 1 teaspoon garlic powder | |
| ¼ cup pearls barley | |
| 2 tablespoons green onions, | Washed, trimmed and sliced thin |
| ¼ cup reduced fat shredded cheddar cheese | |
| ¼ cup tortilla chips, crushed | (optional) |
| 1 small diced avocado | (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Season chicken cubes with salt and pepper. Once hot, add chicken cubes and sauté until brown | |
| 3 | Add the carrots, and onions. Cook until tender | |
| 4 | Add cumin, broth, tomato sauce, corn, black beans, black pepper, garlic and barley. Bring to a boil. | |
| 5 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes. | Cook until internal temperature reaches 165°F. |
| 6 | Serve in bowl and top with cheese, green onion, tortilla chips and avocado. |
Posted in Soup Recipes
