Kell
12-15-2007, 01:07 PM
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil
3 cups water
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
1/2 cup medium pearl barley
1 can (4 ounces) chopped green chilies, drained
1 tablespoon chili powder
1/2 to 1 teaspoon ground cumin
3 cups cubed cooked chicken
If I don't have any leftover chicken, I simply poach some boneless, skinless breasts, substituting the cooking liquid for some of the water called for in the recipe.
DIRECTIONS
I have since adjusted the green chiles to a 7 oz can, undrained is fine.
In a Dutch oven, saute onion and garlic in oil until tender. Add the water, corn, beans, tomato sauce, tomatoes, broth, barley, chilies, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer after 45 minutes. Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender. Yield: 12 servings (3 quarts )
This is one of my recipes that got "published" in the Country Woman magazine some years back, as well as in Reiman Publications Best of Country Soups cookbook.:o
1 teaspoon minced garlic
1 tablespoon olive oil
3 cups water
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
1/2 cup medium pearl barley
1 can (4 ounces) chopped green chilies, drained
1 tablespoon chili powder
1/2 to 1 teaspoon ground cumin
3 cups cubed cooked chicken
If I don't have any leftover chicken, I simply poach some boneless, skinless breasts, substituting the cooking liquid for some of the water called for in the recipe.
DIRECTIONS
I have since adjusted the green chiles to a 7 oz can, undrained is fine.
In a Dutch oven, saute onion and garlic in oil until tender. Add the water, corn, beans, tomato sauce, tomatoes, broth, barley, chilies, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer after 45 minutes. Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender. Yield: 12 servings (3 quarts )
This is one of my recipes that got "published" in the Country Woman magazine some years back, as well as in Reiman Publications Best of Country Soups cookbook.:o