Tips From a Former Fat Girl: Chicken Barley Soup Recipe

It is officially Autumn and as white girls everywhere are rejoicing at the return of riding boots and everything pumpkin spice flavored (myself included), we all know that the cooler weather is on its way. To keep you staying warm, I have an easy soup recipe to share. Oh, I forgot the best part-- it's low fat! This simple recipe  is perfect for those of us that like to make dinner in advance and will also keep you looking fit all winter long. I know I'm going to need something to balance out all of those pumpkin rolls I've been shoveling into my mouth. Once again, oh well! Can't stop, won't stop. 

Bridget's Chicken Barley Soup

1/2 Cup Quick Cook Barley

1 can Black Beans (drained and rinsed)

1 can White Corn (whole kernel, with the juice)

1 can Chicken Broth

1 can Tomato Juice

1/2 jar Salsa

1 pkg Ground Chicken (you can also use a couple of cans of canned chicken instead)

1 tbsp Garlic Powder

1 tbsp Onion Powder

1 tsp Cumin

Salt/Pepper

Cayenne Pepper/Crushed Red Pepper (Only if you're a spicy mamacita like me)

Sour Cream 

Shredded Cheese

Green Onions

1.) Bring the chicken broth, tomato juice, garlic powder, onion powder, and cumin to a boil. Add in the barley and boil until it is done.

2.) If you are using ground chicken, go ahead and fry up the meat and season with the same spices you used in the broth, drain the meat, and add to the broth. If you're using canned chicken, just break up the chunks and add it to the broth.

3.) After rinsing your black beans, add them to the pot with the broth and chicken mixture, along with the corn, salsa, and salt/pepper to taste. Add as much spice to the soup as you like. In addition to cayenne and crushed red pepper, I add some Frank's Red Hot to mine. 

4.) Bring the pot back to a boil. Serve the soup garnished with the shredded cheese, sour cream, and chopped green onions. 

And there you go! A very quick soup recipe you can whip up in no time. I usually make this recipe in bulk and freeze some or eat it for lunch and dinner for a couple of days after. If you're not keen on trying barley in your soup, you could always leave it out and instead serve this soup with corn chips, tortilla chips, or even corn muffins. Let me know if you all try this recipe or if you add anything to it that I should try! Talk to you soon!

Xoxo,

Bridget