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Title: Southwest Chicken Barley Chowder
Categories: Pooultry, Potatoes, Grains, Squash, Herbs
Yield: 8 servings

2 tb Olive oil
1 lb Boned, skinned chicken; in
- 3/4" pieces
1 sm Onion; fine chopped
12 oz Pkg mashed winter squash;
- thawed
3/4 c Quick-cooking barley
2 ts Taco seasoning
1/2 ts Salt
1/4 ts Pepper
32 oz Chicken broth
15 oz Can black beans; rinsed,
- drained
2 c Corn
1 c Half & half cream
1/2 c Salsa
1/2 c Chopped fresh cilantro
Diced avocado & chopped
- tomatoes; optional

In a 6 qt. stockpot, heat oil over medium-high heat. Add
chicken and onion; cook and stir 2-3 minutes or just
until onion is tender.

Stir in squash, barley, seasonings and broth; bring to a
boil. Reduce heat; simmer, covered, 10-12 minutes or
until barley is tender.

Add beans, corn, cream, salsa and cilantro; heat
through, stirring occasionally. If desired, serve with
avocado and tomatoes.

Pamela Cleghorn, Campbellsburg, Indiana

Makes 8 servings (2-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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