Southwestern-Style Chicken Soup with Barley
Get a full serving of the Southwest with this bowl of beans, barley, and chicken from Epicurious member Mike Kubin. This hearty soup is perfect for midweek eating. If you prefer a meatless version, simply omit the chicken and substitute vegetable broth for the chicken stock. You can even bump up the bean count for additional protein—and extra fiber. Store any leftovers in the fridge, and take this soup to work for lunch.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
In a small bowl, whisk together the lemon juice, 1 tablespoon vegetable oil, 1 tablespoon chili powder, 1/2 teaspoon cumin, and the garlic powder. Place the chicken breasts in a large bowl. Add the lemon juice mixture and toss to thoroughly coat the chicken.
Step 2
In an 8-quart Dutch oven over moderate heat, warm 1 tablespoon vegetable oil. Add the chicken and cook, turning once or twice, until browned and cooked through, about 12 minutes total. Transfer the chicken to a plate.
Step 3
Add the remaining 1 tablespoon vegetable oil along with the onions and garlic to the Dutch oven and sauté, stirring occasionally, until the onions are translucent, about 6 minutes. Add the black pepper along with the remaining 1 tablespoon chili powder and the remaining 1 teaspoon cumin and cook, stirring frequently, for 2 minutes. Add the tomatoes and their liquid, chicken stock, black beans, barley, chiles, and tomato paste and bring to a boil, stirring occasionally. Reduce the heat to moderately low, cover, and simmer until the barley is tender, about 45 minutes.
Step 4
Cut or tear the chicken into bite-size pieces. Once the barley is tender, stir the chicken into the soup along with the corn, and cook until heated through, about 3 minutes. Season with salt and pepper and serve.
