Southwestern Chicken Barley Soup

Warm up with a hearty bowl of Southwestern Chicken Barley Soup, a vibrant and wholesome meal brimming with bold flavors and nourishing ingredients. This satisfying soup combines tender shredded chicken, chewy pearl barley, and a medley of colorful vegetables like green bell peppers, carrots, and celery, all simmered in a zesty broth spiced with cumin, chili powder, and smoked paprika. Canned diced tomatoes with green chilies lend a hint of heat, while sweet corn and fresh cilantro add a burst of freshness. Ready in just over an hour, this one-pot wonder is perfect for cozy weeknight dinners or meal prep. Serve it with lime wedges to brighten the flavors, and enjoy a comforting dish that captures the essence of Southwestern cuisine. Keywords: Southwestern Chicken Barley Soup, hearty soup recipe, chicken barley soup, one-pot meals, Southwestern flavors.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 1 large carrot, diced
• 2 pieces celery stalk, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 15 ounces canned diced tomatoes with green chilies (e.g., Rotel), undrained
• 0.75 cups pearl barley
• 1 teaspoon ground cumin
• 1.5 teaspoons chili powder
• 0.5 teaspoons smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 cup frozen corn kernels
• 0.25 cup chopped fresh cilantro
• 1 whole lime, sliced into wedges

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chicken breasts to the pot and sear on each side for 2-3 minutes until golden. Remove the chicken and set aside on a plate.

Step 3

In the same pot, add the diced onion, green bell pepper, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Pour in the chicken broth and canned diced tomatoes with their juices. Stir to combine.

Step 6

Add the pearl barley, ground cumin, chili powder, smoked paprika, salt, and black pepper to the pot.

Step 7

Return the chicken breasts to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 25-30 minutes or until the chicken is fully cooked and the barley is tender.

Step 8

Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.

Step 9

Stir in the frozen corn and let the soup simmer for another 5-7 minutes until heated through.

Step 10

Taste and adjust seasonings if needed.

Step 11

Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges for a zesty finish.

Nutrition Facts

Serving size	(3552.1g)

Amount per serving	% Daily Value*
Calories	2134.0

Total Fat 50.8g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 7852.8mg	0%
Total Carbohydrate 230.0g	0%
Dietary Fiber 50.7g	0%
Total Sugars 46.8g
Protein 194.2g	0%

Vitamin D 4.5IU	0%
Calcium 634.6mg	0%
Iron 21.0mg	0%
Potassium 6186.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.2%

Protein: 36.1%

Carbs: 42.7%