This is a nutritious soup that you can throw together rather quickly and that has the versatility to accept substitutions without a whole lot of fuss! Skip the chicken breast and replace the broth with vegetable broth and wah-lah you've got a very flavorful vegetarian soup.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 1-2 cans (15 oz) black beans
- 1 10 oz. package frozen corn
- 1 can ( 28 oz) tomatoes (diced)
- 4-5 cups chicken broth
- 1 cup barley
- 1 can (4 oz) green chiles (chopped)
- 1 can (10 3/4 oz) tomato soup
- 2-3 garlic cloves (chopped)
- 1/2 cup red onions (chopped)
- 2 TBSP olive oil
- 2 TBSP lime juice
- 1/4 - 1/2 cup red wine (consider a Malbec or Rioja)
- 2 tsp hot red pepper sauce
- 1 1/2 TBSP chili powder
- 1/2 tsp cumin
- 2-3 chicken breasts (cut into 2 inch slices)
- 1 cup pepper jack or cheddar cheese - for topping
- 1-2 avocados - for dicing and topping
- fresh cilantro - for topping
Preparation:
In a large soup pot combine the first 16 ingredients and bring to a boil for 5 minutes, then reduce heat and let the soup simmer (covered) for about 50 minutes. When soup is done, top with shredded cheese, diced avocado and a few sprigs of fresh cilantro.
If you would like to tackle this recipe in a crockpot combine all of the first 16 ingredients in the crockpot. Keep in mind that you can even use frozen chicken breasts to make it a bit easier. Cook on low for 8-10 hours and shred chicken before serving. Top the same as above.
