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Mexican Chicken and Barley Soup

Gorgeous Chicken and Barley soup from fellow food blogger, Richa Gupta at My Food Story
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings
4.67 from 3 votes


  • 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 Richa Gupta
Recipe by Jennifer Meyering