Red Wine, Black Bean and Barley Soup

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: 00 hours, 20 minutes

Cook Time: 45 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.

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