Southwestern Chicken Barley Chowder

Southwestern Chicken Barley Chowder

Soup’s ON, and I love how Southwestern Chicken Barley Chowder, brings everybody around our table!  It’s filled with fresh and healthy vegetables, barley, chunks of chicken breast, all in a savory broth that is thickened with butternut squash puree. Add a little cream, chopped cilantro, and garnish with chopped tomatoes and avocados, and it’s ready in no time.  Try serving it with chips and some fresh fruit for a warming meal that comforts and nourishes at the same time.

Southwestern Chicken Barley Chowder |cheerykitchen.com
Comforting and flavorful, Southwestern Chicken Barley Soup is full of veggies, chicken, barley, and thickened with butternut squash puree. It makes a great freezer meal you'll love, SOUP'S ON!!!!

Pin for later!

If “homemade soup” conjures visions of cooking, stirring, and simmering all day, think again!  Surprisingly easy, Southwestern Chicken Barley Chowder is ready in about 30 minutes.  I used butternut squash I found in the freezer section, that was peeled and cubed.  I thawed and cooked it in the microwave, and pureed it with my stick blender.  Also, quick cook barley is ready in about 10 minutes. I used fresh salsa and found this soup freezes well and is sensationally satisfying!

Southwestern Chicken Barley Chowder

Start by heating a 6-qt. stockpot over medium-high heat.  Add the oil, 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 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. Plan on 8 servings, or 2-1/2 quarts of yummy soup.

Southwestern Chicken Barley Chowder | cheerykitchen.com
Southwestern Chicken Barley Chowder | cheerykitchen.com
Southwestern Chicken Barley Chowder | cheerykitchen.com
Southwestern Chicken Barley Chowder | cheerykitchen.com
Southwestern Chicken Barley Chowder | cheerykitchen.com
5 from 1 reviews
Southwestern Chicken Barley Chowder
 
Prep time
Cook time
Total time
 
Soup's on! Creamy Southwestern Chicken Barley Chowder is filled with fresh veggies and thickened with butternut squash puree. It also freezes well. Our vote, this soup is fast and fabulous!
Author:
Recipe type: Entree, Soup
Cuisine: American
Serves: 8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into ¾-inch pieces
  • 1 small onion, finely chopped
  • 1 package (12 ounces) frozen mashed winter squash, thawed , pureed, (about 1-1/3 cups)
  • ¾ cup quick-cooking barley
  • 2 teaspoons reduced-sodium taco seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups frozen corn
  • 1 cup half-and-half cream
  • 1 cup salsa
  • ½ cup chopped fresh cilantro
  • Diced avocado and chopped tomatoes, optional
Instructions
  1. 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.
  2. Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender.
  3. Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes.
Notes
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.

Diabetic exchange: 2 starch, 2 lean meat, 1 fat

Adapted from Taste of Home
Nutrition Information
Serving size: 1-1/4 cup Calories: 298 Fat: 8 g Saturated fat: 3 g Carbohydrates: 35 g Sodium: 681 mg Fiber: 7 g Protein: 20 g Cholesterol: 46 mg

Your on!

Have you got a streamlined soup, your favorite comfort food, that brings your family all together? Please share in your comments below.

Thanks for reading, sharing, and rating our recipes. We love having you visit our kitchen.

About The Author

Renée

Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!

31 Comments

  1. bluedreamer27

    This one looks really thick, creamy and flavorful! My mom used to make soups for us too and I still remember her macaroni and squash soup! I might suggest this to her quick recipe to her! I think I would love to match it either with bread or rice!
    I also appreciate the nutritional facts you provide here including that diabetic exchange.. i am a diabetic so this information is helpful so I know how much this dish will affect my blood sugar level
    thanks a lot

    Reply
    • Renée

      I really like a crusty bread or corn chips with this soup. We are trying to give more nutritional information with our recipes. Thanks for letting us know it’s a help to you.

      Reply
  2. Joanna

    I love avocado and every recipe that contains avocado! I have never tried any Southwestern recipe so I might give this soup a go, it sounds like it fits very well with a cold winter day (very cold where I am at the moment, brrr). I would leave the cilantro out though, I don’t like it. 🙂

    Reply
    • Renée

      It’s perfect for a cold night Joanna, and the little chunks of avocado just finish it off well, thanks!

      Reply
  3. sabine

    Yes this looks just Yummy!

    Reply
    • Alison

      Thanks Sabine!

      Reply
  4. ROBERT LEE

    Hi. This dish looks lovely! It’s only now I noticed too. Those bowls look beautiful too.

    Reply
    • Alison

      Thanks Robert! I love the bowls almost as much as I love the chowder!

      Reply
  5. Riley

    I am drooling over these photos! This looks so yummy. I will definitely have to try this recipe out!

    Reply
    • Alison

      Thanks, Riley!

      Reply
  6. Raffa

    hummm this looks sooo yammy!! I loved the bowls as well!

    Also, what a great template you have here. Really nice!

    Reply
    • Alison

      Thanks! We just switched over and we love it!

      Reply
  7. niki

    I love everything southwestern! I will def be giving this a try! Thanks for the recipe

    Reply
    • Alison

      It is definitely a good Southwestern staple!

      Reply
    • Alison

      Thanks, Dorothy! I hope you like it as much as my family did!

      Reply
  8. charity marces

    I love thick soup and its great that there is an option for diabetics, I am just not sure if I can find an affordable barley in Manila. Any recommended substitutes?

    Reply
    • Renée

      Hi Charity, if you have access to brown rice I would try that. It’s lower in carbs than white and has more food value. Let us know how you like it please.

      Reply
  9. Clair Kelly

    Oh my that looks delicious! I would never think of putting chips with chowder, but I will try it soon!

    Reply
    • Renée

      Hi Clair, my family likes chips with anything, but try a roll or our favorite cornbread would be really nice with it too!

      Reply
  10. charu

    Wow I love soups. My kids love clear chicken soup with a hint of basil or lemongrass

    Reply
    • Alison

      Ooh that sounds really good!

      Reply
  11. Karla

    I appreciate chicken especially if it has sauce or soup. This one looks thick and creamy so it is really my type of dish.

    Reply
    • Alison

      Thanks so much, Karla!

      Reply
  12. Prerna Sinha

    Such a lovely layout of the website. Thank you for this scrumptious recipe. I am already checking out more and more recipes here.

    Reply
  13. Barrie

    I love the addition of the mashed squash to amp up the veggies even more- this is a fast soup too, which makes it all the better for a quick weeknight dinner!

    Reply
    • Alison

      Any extra way we can get some veggies in works for us!

      Reply
  14. Modesto Verderame

    I ve never done a southwestern recipe; I m not a fan of spicy foods. But love barley and I may have to give this recipe a try!

    Reply
    • Alison

      Thanks, Modesto! Try it out This has some spice but it is not too spicy where you can’t appreciate the flavors!

      Reply

Leave a reply

Your email address will not be published.

CommentLuv badge

Welcome to CK!

We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…

Subscribe

Sign-up Now - Don't Miss the Fun! Subscribe
CK-envelope-graphic-1

Subscribe To Our Newsletter

Join our mailing list to receive the latest and greatest from Cheery Kitchen. 

Thank you! You're all set.

Pin It on Pinterest

Share This