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!
Recipe type: Entree, Soup
Cuisine: American
Serves: 8 servings
  • 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
  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.
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
Recipe by Cheery Kitchen at