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!
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.
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
Recipe by Cheery Kitchen at https://cheerykitchen.com/southwestern-chicken-barley-chowder/