Mexican Chicken and Barley Soup
Gorgeous Chicken and Barley soup from fellow food blogger, Richa Gupta at My Food Story
Yield: 4 servings
- 2 Tbsp olive oil
- 1 cup yellow onion chopped
- 4 cloves garlic minced
- 1 1/2 cup diced tomatoes
- 3/4 cup green bell pepper chopped
- 2 Tbsp taco seasoning mix
- 1 jalapeño deseeded and finely chopped
- 1 lb boneless, skinless chicken breast
- 3/4 cup pearl barley cleaned
- 4 cups chicken stock
Heat oil in a large pot and add onions and garlic to it. Salute till the onions are cooked and add tomatoes.
Cook for 5-7 minutes and add chopped bell peppers, taco seasoning and jalapeños. Let the bell peppers cook for a few minutes while you prepare the chicken.
Cube the chicken breast into 1/2 inch cubes, and add it to the pot along with barley, stock and salt.
Bring this to a boil and then simmer and cook for 35-40 minutes till the barley is cooked through and the soup thickens up. Add a little more stock if required.
Let the soup sit for 5-10 minutes. This helps develop the flavours.
Serve hot, topped with all the toppings you like!
Recipe by Jennifer Meyering
All images & content are copyright © Jennifer Meyering. Material may not be duplicated or republished without permission. If you would like to share this recipe, we ask that you please re-write the recipe in your own words and provide appropriate credit with a link back to the original post. Thank you!