Recipe by Jud!th
Sonoma friendly, warm and tasty stew
Top Review by Cookin-jo
This thick and hearty stew was a definite hit that I'll make again. My teenagers usually don't eat zucchini but enjoyed this, which would earn a 6th star if possible! I did make some changes. I used mostly tetra pack chicken broth and some water instead of the bouillon cubes, used ancho chili powder because I can't usually find the dried peppers here, and omitted the yellow squash and lime. Served with crusty bread and hot sauce on the table for those who like the heat. Thanks for a great recipe!
- 1 medium yellow onion, diced
- 2 stalks celery, sliced
- 1 green pepper, diced
- 1 tablespoon olive oil
- 7 cups water
- 2 low-sodium chicken bouillon cubes
- 3 skinless chicken breast halves
- 1 (14 ounce) can diced tomatoes
- 1 cup whole kernel corn
- 1 (14 ounce) can black beans, rinsed and drained
- 2 dried ancho chiles
- 1⁄2 teaspoon black pepper
- 1 cup barley
- 2 green zucchini, cubed
- 2 yellow squash, cubed
- 1 lime, sliced
Directions See How It's Made
- Saute onion, garlic, celery, and green pepper in olive oil in soup pot.
- Once onions are soft, add water, boullion, tomatoes, black beans, and chicken to pot and bring to a slow simmer.
- Add whole dried chilis to pot for a minute, just to get the dried chili to soften a bit.
- Remove from pot. Tear off stalk and remove seeds. Dice chilis into small pieces and return to simmering pot.
- Let soup simmer 20 minutes and remove chicken from pot. Shred or dice chicken and return to pot.
- Add barley and let soup simmer for 25 minutes.
- Add zucchini, squash, and corn and let simmer an additional 25 minutes.
- Serve with lime wedges.