Southwest Chicken Barley Chowder
Mashed squash helps make this chowder creamy but not heavy, and its a favorite way to get barley on the table. My kids even ask for leftovers for lunch.
Mashed squash helps make this chowder creamy but not heavy, and its a favorite way to get barley on the table. My kids even ask for leftovers for lunch.
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1 cup half-and-half cream
- 1/2 cup salsa
- 2 cups frozen corn
- 1/2 cup chopped fresh cilantro
- 1 pound boneless skinless chicken breasts, cut into 3/4-i
- 1 can (15 ounces) black beans rinsed and drained
- 3/4 cup quick-cooking barley
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 package (12 ounces) frozen mashed winter squash, thawed (
- 2 teaspoons reduced-sodium taco seasoning
- diced avocado and chopped tomatoes optional
- Carbohydrate 10.9004177854102 g
- Cholesterol 11.1000000093834 mg
- Fat 4.63630638233749 g
- Fiber 1.41159501902251 g
- Protein 2.46727152873077 g
- Saturated Fat 2.31628192991504 g
- Serving Size 1 1 servings (2-1/2 quarts). (158g)
- Sodium 113.161690639186 mg
- Sugar 9.48882276638771 g
- Trans Fat 0.240001104176938 g
- Calories 88 calories
Step-by-step
- In a 6-qt. stockpot, heat oil over medium-high heat.
- Add chicken and onion; cook and stir 2-3 minutes or just until onion is tender.
- Stir in squash, barley, seasonings and broth; bring to a boil.
- Reduce heat; simmer, covered, 10-12 minutes or until barley is tender.
- Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally.
- If desired, serve with avocado and tomatoes.
- Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.
My Comfort Food: Southwest Chicken Barley Chowder
Life is a whirlwind, isn't it? Between work, family, and trying to squeeze in a little "me time," finding quick, easy, and delicious meals feels like winning the lottery. This Southwest Chicken Barley Chowder is my latest jackpot. It's not just a simple recipe; it's a comforting hug in a bowl, a testament to flavorful simplicity that even my pickiest eaters (and yes, I'm talking about my kids!) gobble up without complaint. And let's be honest, leftovers for lunch? That's a win in itself, particularly on busy week days.
I discovered this recipe a while back, and it quickly became a staple in our home. The creamy texture, thanks to the mashed squash, is a revelation. It adds a delightful richness without the heaviness of traditional cream-based soups. The blend of savory chicken, hearty barley, and zesty Southwest flavors is simply irresistible. It's the perfect kind of soup for a chilly evening, a cozy weekend brunch, or even a light lunch. The beauty of this chowder lies in its versatility. I often adjust it to fit what's in my pantry— sometimes I add extra corn, other times I might swap out the black beans for kidney beans. The fundamental flavors remain consistent, providing a delicious base for culinary experimentation. It's a recipe that adapts beautifully to different tastes and dietary needs, making it a true family favorite.
But beyond the culinary aspects, this chowder holds a special place in my heart. It represents a quiet moment of peace in the midst of a busy life. The act of preparing it, the aromas that fill my kitchen as it simmers, and finally, the satisfaction of sharing it with my loved ones— these small moments are what make life feel full and meaningful. It's more than just a meal; it's a connection, a tradition, a tiny piece of happiness in an otherwise hectic schedule. It's a reminder that even in the whirlwind, there's always room for a little comfort, a little flavor, and a whole lot of love.
Beyond the Bowl: A Little Something Extra
This chowder isn’t just for dinner. Think about serving it as a starter at a party, or even packaging it up for a potluck. It travels well and reheats beautifully, making it a perfect dish for sharing with friends and family. And while the recipe is delicious as is, feel free to customize it to your liking. Add a pinch of chili powder for extra heat, or a squeeze of lime juice for a brighter, zestier flavor. The possibilities are endless!
Tips and Tricks for Chowder Success
Here are a few of my favorite tips to ensure your Southwest Chicken Barley Chowder turns out perfectly every time:
- Use fresh ingredients whenever possible: The flavor difference is remarkable!
- Don't overcook the barley: Follow the package directions carefully to achieve the perfect texture.
- Taste and adjust seasonings: Every batch is slightly different, so feel free to adjust the salt, pepper, and taco seasoning to your preference.
- Make it ahead: This chowder tastes even better the next day, making it a perfect make-ahead meal for busy weeknights.
- Get creative with toppings: Experiment with different toppings like shredded cheese, sour cream, or avocado.
In conclusion, this Southwest Chicken Barley Chowder is more than just a recipe; it's a testament to the power of simple ingredients and the joy of sharing a delicious meal with loved ones. It's a recipe that has become a cornerstone of my family's culinary traditions, and I hope it becomes one of yours too. So, gather your ingredients, put on some music, and enjoy the process of creating something delicious and comforting. You deserve it!
