Southwest Chicken Barley Chowder
Total TimePrep/Total Time: 30 min.
Makes8 servings (2-1/2 quarts)
This chowder is delicious. I used butternut squash which I had cooked, mashed and frozen. I think the key to this soup being delicious is the addition of the cilantro. I will definitely be making this again.
I know that taco seasoning is a popular seasoning but I think using fresh spices from the pantry is much better and there are no unwanted additives. It is easy to make your own. I use mild chile powder, cumin, oregano, and sometimes cilantro. For heat, I use Kashmiri mirch, a very hot but delicious ground pepper. We never use garlic but that is also an option for those who like it. Making your own means you can control the amount of each spice or herb to your satisfaction.
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Different and tasty. I think I'd increase the taco seasoning next time.
This is delicious!! I forgot to purchase squash and had a bag of frozen cauliflower. I cooked it, ran it in the blender to a mashed-potato consistency, and used that instead. It was amazing! I definitely want to try it with the squash, but if you are in a pinch, the cauliflower works well.
I love finding nutritious recipes like this for my family. I made it with whole milk instead of the half-and-half and it was still really tasty. We also really enjoyed the avocado and tomato on top.
This was very good! I couldn't find frozen mashed winter squash so I made my own a week before and froze it. I also used less cilantro - just personal taste. Loved the avocado and tomato garnished on top too!
I like the mashed cooked squash in this soup. I used leftover Thanksgiving turkey in the soup instead of chicken. This chowder would be easy to make vegan.
This soup is very healthy, tasty but needs the cilantro. I went to 2 grocery stores in NY and 2 in Ontario a still can't find quick cooking barley. I ended up cooking regular in chicken broth and adding what l thought reasonable.