I still had some jars of salsa that I had canned in my cupboard so I pulled that out to use in this dish. Since January is National Soup Month, I decided to stay with that theme and make a Southwestern Chicken Barley Soup. This was a very easy dish since I used the slow cooker to do all the work for me.
It turned out amazing. The soup was hearty and filling. I paired it with Cheese Quesadillas on a take of a Southwest soup and sandwich theme. The salsa seasoned the soup perfectly and only required a small amount of chili powder. Of course, Frank is spice sensitive so I go easy on the heat. Feel free to add the amount that will give you your desired amount of heat.
Southwestern Chicken Barley Soup
a Day in the Life original
1 lg or 2 small, boneless, skinless chicken breasts cut into bite size pieces
1/2 c. pearl barley
1/4 c. diced onion
1 1/4 c. salsa
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained and rinsed
1 (32 oz.) box chicken stock
1 1/2 t. chili powder, or more to taste
salt and pepper to taste
Place the chicken, barley, onion, salsa, corn, black beans, chicken stock and chili powder in the crock of a slow cooker. Stir to combine and cook on high for 4-6 hrs. Stir, taste and season with additional salt and pepper, if needed. Print Recipe