Flavorful Mexican Chicken & Barley Soup
Ready In: 30 mins
Serves: 18-20
Ingredients
- 20 cups water
- 5 tablespoons chicken bouillon
- 8 -10 garlic cloves, minced well
- 2 Spanish onions, diced
- 1 green pepper, diced small
- 4 carrots, pared and sliced thick
- 3 medium zucchini, diced into large cubes
- 2 (15 ounce) cans corn
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can black beans
- 1 1⁄2 cups quick-cooking barley (can use brown rice instead)
- 2 -3 tablespoons chili powder
- 2 -3 tablespoons cumin
- 1 -3 teaspoon cayenne (optional)
- 1⁄2 cup fresh cilantro, chopped (save some cilantro leaves for garnish)
- reduced-fat cheddar cheese, shredded
- sour cream (garnish)
Directions
- In large Dutch oven, boil water, boullion, garlic and onion.
- Add zucchini and carrots, boiling until soft.
- Add corn, kidney beans, and black beans. Bring to a boil.
- Add chili powder and cumin to taste. Let boil for 5 minutes, stirring occasionally.
- Add cilantro to soup and stir.
- Finally, add barley. Simmer soup for 15 minutes, or until barley is soft.
- Taste soup -- adjust seasonings as you wish -- adding more chili powder, cayenne, or cumin if you like it more spicy. Can add water if you desire less zing.
- Serve in soup bowls, adding fresh cilantro to the top, with shredded cheddar cheese, OR a dollop of sour cream in the center.
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