Best Flavorful Mexican Chicken Barley Soup Recipes
SOUTHWESTERN CHICKEN BARLEY SOUP
Kell Ferell of Alamo, North Dakota drives 80 miles round-trip every day for her job, so she needs quick, healthy dishes to fix for her family. "This is a huge favorite," she pens. "If I don't have leftover chicken, I simply boil or poach some chicken breasts. I use the cooking liquid to replace part of the water in the recipe to add even more flavor."
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion and garlic in oil until tender. Add the water, corn, beans, tomato sauce, tomatoes, broth, barley, chilies, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer after 45 minutes., Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender.
Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 582mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.
CHICKEN BARLEY SOUP
No question-this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! -Diana Costello, Marion, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 5 servings (about 1-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender. Discard bay leaf.
Nutrition Facts : Calories 259 calories, Fat 5g fat (0 saturated fat), Cholesterol 89mg cholesterol, Sodium 127mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
CHICKEN VEGETABLE BARLEY SOUP
This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.
Provided by LEENEMS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
- Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
- Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
- Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.
Nutrition Facts : Calories 274.7 calories, Carbohydrate 27.1 g, Cholesterol 31.3 mg, Fat 12 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 2.7 g, Sodium 61.6 mg, Sugar 2.8 g
FLAVORFUL MEXICAN CHICKEN & BARLEY SOUP
This soup is so flavorful the first bite made my husband moan. It is chocked full of veggies with every bite. My kids eat every last drop, and often ask for more. Each taste is full of flavor, no one would ever guess it is so healthy for you. It is a great way to use up those garden vegetables in the summer, or make a cold winter day cozy and delectable. For those who are more timid, just scale back on the spices. We eat it with crusty bread sliced with butter, and some freshly sliced mango on the side to add a hint of sweet to the meal. This soup is easy to prepare, and freezes well for quick dinners later. Enjoy!
Provided by PrincessSarahNP
Categories Grains
Time 30m
Yield 18-20 serving(s)
Number Of Ingredients 17
Steps:
- In large Dutch oven, boil water, boullion, garlic and onion.
- Add zucchini and carrots, boiling until soft.
- Add corn, kidney beans, and black beans. Bring to a boil.
- Add chili powder and cumin to taste. Let boil for 5 minutes, stirring occasionally.
- Add cilantro to soup and stir.
- Finally, add barley. Simmer soup for 15 minutes, or until barley is soft.
- Taste soup -- adjust seasonings as you wish -- adding more chili powder, cayenne, or cumin if you like it more spicy. Can add water if you desire less zing.
- Serve in soup bowls, adding fresh cilantro to the top, with shredded cheddar cheese, OR a dollop of sour cream in the center.
Nutrition Facts : Calories 180.7, Fat 1.7, SaturatedFat 0.3, Sodium 134.2, Carbohydrate 37.3, Fiber 8.5, Sugar 4, Protein 7.8
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