Chicken Barley Soup, Mexican Style
Chicken Barley Soup, Mexican Style is an moderately easy dinner. Made with 1 large skinless, boneless chicken breast, 8 c. homemade chicken stock or 4 (14 1/2 oz.) cans reduced sodium broth, 1 (14 oz.) can mexican style tomatoes, diced with chilies, 1/2 c. medium or pearl barley and 1 garlic clove, minced, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
In a 6-quart Dutch oven or soup pot, combine chicken breast, broth and remaining ingredients.
Heat to boiling; reduce heat to low.
Cover and simmer 1 hour, stirring occasionally.
Additional broth may need to be added if soup becomes too thick upon standing.
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