Recipe information
Ingredients for - Southwest Chicken Barley Chowder
2. 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces -
4. 1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups) -
5. 3/4 cup quick-cooking barley -
6. 2 teaspoons reduced-sodium taco seasoning -
11. 2 cups frozen corn -
15. Diced avocado and chopped tomatoes, optional -
How to cook deliciously - Southwest Chicken Barley Chowder
1. Stage
In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onion; cook and stir 2-3 minutes or just until onion is tender.
2. Stage
Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender.
3. Stage
Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes.
