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.
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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.
- 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
- 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.
Diabetic exchange: 2 starch, 2 lean meat, 1 fat
Adapted from Taste of Home
Have you got a streamlined soup, your favorite comfort food, that brings your family all together? Please share in your comments below.
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Loving the Southwestern twist on this chowder. It looks so tasty!
Alison recently posted…Southwestern Chicken Barley Chowder
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
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.
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. 🙂
It’s perfect for a cold night Joanna, and the little chunks of avocado just finish it off well, thanks!
Yes this looks just Yummy!
Hi. This dish looks lovely! It’s only now I noticed too. Those bowls look beautiful too.
Thanks Robert! I love the bowls almost as much as I love the chowder!
I am drooling over these photos! This looks so yummy. I will definitely have to try this recipe out!
hummm this looks sooo yammy!! I loved the bowls as well!
Also, what a great template you have here. Really nice!
Thanks! We just switched over and we love it!
I love everything southwestern! I will def be giving this a try! Thanks for the recipe
It is definitely a good Southwestern staple!
Looks delicious!! Thank you so much for sharing this!! I’ll try this soon xx
Thanks, Dorothy! I hope you like it as much as my family did!
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?
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.
Oh my that looks delicious! I would never think of putting chips with chowder, but I will try it soon!
Hi Clair, my family likes chips with anything, but try a roll or our favorite cornbread would be really nice with it too!
Wow I love soups. My kids love clear chicken soup with a hint of basil or lemongrass
Ooh that sounds really good!
I appreciate chicken especially if it has sauce or soup. This one looks thick and creamy so it is really my type of dish.
Thanks so much, Karla!
Such a lovely layout of the website. Thank you for this scrumptious recipe. I am already checking out more and more recipes here.
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!
Any extra way we can get some veggies in works for us!
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!
Thanks, Modesto! Try it out This has some spice but it is not too spicy where you can’t appreciate the flavors!