Loved this soup! I made some substitutions out of necessity (had no green pepper, so used red and had no ancho chilies, so used chili powder and cayenne), some for health reasons (used 6 cups low sodium fat-free chicken broth and 1 cup water and 1 vegetable bouillion), and some for preference (added a TBLSP lime juice, chopped cilantro and shredded fat free cheddar cheese). The results were fabuluous! I even got DH to eat beans and veggies . . . quite an accomplishment. Thanks for a great recipe!
Even though it's a little hot to be eating soup, I made this the other night to use up leftover chicken, 1/2 box of barley and some homemade chicken broth. It was really delicious and we all enjoyed it. I added about 1/2 tsp. each of cumin and Mexican oregano to boost the Southwest flavor. I'm keeping this to make again when the weather cools off. Thanks for a delicious meal.
We are soup lovers and this recipe made for a great pot of soup. Nothing quite like a good homemade soup for a chilly day! Other then needing to use come frozen corn I made as posted with wonderful results. I served this with a loaf of grunig's Bauernbrot #183546(German Farmer Bread) Added to my keepers. Thank you for sharing.
I made this soup for my daughters birthday party in June. I chose this one because it seemed really hearty, but not to much for a June party. I added a little cayenne pepper sauce to add a bit more flavor, not enough to raise the temperature. I loved it! And now my mother-in-law pays me once in a while to make this for her, because she fell in love with it too. I am so glad I found this recipe!! Thanks for posting this Toni!!
One of my new favorite recipes! I increased the veggies (2 zucchini and 2 yellow squash), and I used dried chipotles instead of ancho peppers. Served it with fresh lime juice squeezed on top, and it was oh so good.
It has turned cooler and I was craving a big pot of soup. This recipe filled the bill and in case anyone is wondering, works very well in the crockpot. I put everything in the crockpot beginning with frozen chicken breasts. Half of the liquid, added was hot, which according to the crockpot manufacturer is what you should do when using frozen chicken. The liquid was reduced. The soup cooked for 6 hours on low. When I got home from work, I stirred the pot, shredded the chicken and added the sliced squash increasing the temperature to high and adding about 1 additional cup of hot water. The squash was crisp tender in about 30 minutes. The steaming, thick soup was served with crusty dinner rolls for a satisfying meal.
I'm glad I made this. It turned out better than I thought it would. Excellant!
Omited the beans but we enjoyed this soup.Very filling.
Good and hearty soup which we enjoyed. I used frozen corn instead of fresh so I put the corn in the soup pot with the barley instead of when the recipe stated, but followed the rest o the directions as written. By the way Toni I really liked the way you have short cuts in this recipe (which I am planning on using again in other recipes) with both the chicken and the chilies. Thanks for sharing!
This is really good. I used our leftover thanksgiving turkey. I didn't have ancho chilis so used a tbs of diced chipotle. Really good!