Southwestern Style Chicken Soup With Barley

1. 1

   Combine first 6 ingredients, set aside.

2. 2

   In an 8-quart Dutch oven, saute onion and garlic in olive oil until tender. Add the next 14 ingredients. Bring to a boil, reduce heat, cover and simmer for 45 minutes.

3. 3

   Meanwhile, heat 1 to 2 tablespoons vegetable oil in a Wok or non-stick pan. Sear chicken cubes in batches until lightly browned and still slightly pink in the center. Remove with slotted spoon and set aside. When soup has simmered for 45 minutes, stir in seared chicken and cook for 15 minuets longer or until barley is tender.

* Per serving · 4 servings · Values may vary.

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