SOUTHWESTERN STYLE CHICKEN SOUP WITH BARLEY

SOUTHWESTERN STYLE CHICKEN SOUP WITH BARLEY image

Yield 12 servings

Number Of Ingredients 23

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4 boneless, skinless uncooked chicken breasts cubed into ½ inch pieces
The juice from 1 lemon
½ Teaspoon garlic powder
1 Teaspoon chili powder
½ Teaspoon cumin
1 Tablespoon olive oil
2 medium onions chopped
3 garlic clove's minced
1 Tablespoon olive oil
½ Teaspoon black pepper
1 Tablespoon tomato paste
1 can (10oz) can of condensed tomato soup
1 can (15oz) whole kernel corn drained
1 can (15oz) black beans rinsed and drained
1 can (14oz) diced tomatoes with liquid
3 cans (14-1/2oz) chicken broth
½ cup of uncooked medium pearl barley
1 can (4oz) diced green chilies in liquid
½ Serrano pepper seeded and chopped (optional)
2 chicken bullion cubes
1 Tablespoon chili powder
1Teaspoon ground cumin
1Teaspoon basil

Steps:

Combine first 6 ingredients, set aside. In an 8-quart Dutch oven, sauté onion and garlic in olive oil until tender. Add the next 14 ingredients. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Meanwhile, heat 1 to 2 tablespoons vegetable oil in a Wok or non-stick pan. Sear chicken cubes in batches until lightly browned and still slightly pink in the center. Remove with slotted spoon and set aside. When soup has simmered for 45 minutes, stir in seared chicken and cook for 15 minuets longer or until barley is tender.