Flavorful Mexican Chicken & Barley Soup

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READY IN: 30mins
SERVES: 18-20
UNITS: US

INGREDIENTS

Nutrition
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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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