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Categories:Viewed: 49 - Published at: 9 years ago
Ingredients
- 4 large tomatoes, diced
- 1 (16 ounce) jar medium hot salsa (Pace Picante, recommended)
- 1 (14 1/2 ounce) can fat free chicken broth
- 3 cups water
- 1 bunch green onion, chopped
- 1 cup quick-cooking barley
- 1 (15 ounce) can black beans, drained, rinsed
- 1 1/2 - 2 lbs chicken breasts, cooked, cut into bite-sized pieces
Method
- In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions).
- Over high heat, bring to a boil; cover and reduce heat to low. Simmer about 20 minutes, stirring occasionally.
- Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup).
- Add barley, chicken breast and black beans. Simmer 20-25 minutes, stirring occasionally, or until barley is tender.
- Serve Immediately. Can season with salt & pepper, or top or with sour cream or cheddar cheese.
