Southwest Chicken & Barley Soup
  • 2 chicken breast
  • 2- 32 oz containers organic chicken broth
  • 8 oz salsa verde
  • 1- 28 oz can diced tomatoes in natural juices
  • 1 red onion, small dice
  • 1 red bell pepper, small dice
  • 1 yellow bell pepper, small dice
  • 1 can black beans {drained & rinsed}
  • 1 can pinto beans {drained & rinsed}
  • 1 Tbsp dried oregano
  • 1 tsp cumin
  • salt & pepper to taste
  • 2 cups cooked barley
  • cilantro for garnish
  • baked tortilla strips for garnish
  1. In a large pot over medium low heat, add the broth, salsa verde, diced tomato, red onion, bell peppers, beans, oregano, cumin, salt and pepper.
  2. Once the soup is brought up to just barely a simmer, go ahead and add the chicken breasts in whole. Cook at this barely simmer for about 20-25 minutes.
  3. Remove the chicken from the pot. Using two forks, shred the chicken and add it back to the pot.
  4. Bring the soup up to a boil and cook for about 45 minutes- 1 hour. Taste and season with salt and pepper if needed
  5. Cook up some barley according to the package instructions, drain. Before serving add the barley to the soup.
  6. Garnish with fresh chopped cilantro and baked tortilla strips {NOTE: to make the tortilla strips, simply cut a multigrain tortilla wrap into small strips, place on a baking sheet and bake at 350 for about 8-10 minutes until golden and crisp}
Recipe by LeMoine Family Kitchen at