Introduction: Can a Hearty Chowder Be Spicy, Fresh, and Ready in 30 Minutes?
Craving a warm, flavorful soup that’s packed with Southwest-inspired ingredients and comes together in a flash? The Southwest Chicken Barley Chowder is your answer! This vibrant dish combines tender chicken, nutty barley, black beans, corn, and a zesty salsa kick, all in a creamy, comforting broth. Wondering how to create this restaurant-quality chowder at home in just 30 minutes for a cozy meal that serves 8? Follow along, and I’ll guide you through every step to make this delicious, crowd-pleasing soup that’s perfect for chilly evenings, family dinners, or meal prep!
Overview: Why This Recipe Rocks
The Southwest Chicken Barley Chowder is a quick, hearty soup that blends the bold flavors of the Southwest with the comfort of a creamy chowder. It’s filling, nutritious, and perfect for a crowd. Here’s why it’s a standout:
- Time Requirement: About 30 minutes total (10 minutes prep, 20 minutes cooking).
- Difficulty Level: Easy! If you can chop ingredients and simmer a pot, you’re set.
- Why It’s Awesome: This chowder is budget-friendly, uses pantry staples, and delivers big, bold flavors with minimal effort. It’s versatile (swap proteins or veggies to your taste), makes a generous 2½ quarts (8 servings), and is ideal for dinners, potlucks, or freezing for later. Plus, it’s a one-pot recipe, so cleanup is a breeze!
With its colorful ingredients and creamy texture, this chowder is as inviting to look at as it is to eat. Let’s get cooking!
Essential Ingredients
To make Southwest Chicken Barley Chowder for 8 servings (2½ quarts), you’ll need these key ingredients. Each one adds a layer of flavor, texture, or nutrition to this vibrant dish:
- Olive Oil (2 tbsp): Used for sautéing, adding a subtle richness.
- Boneless Skinless Chicken Breasts (1 lb, cut into ¾-inch pieces): Lean, tender protein that’s the star of the chowder.
- Small Onion (1, finely chopped): Brings sweet, savory depth.
- Frozen Mashed Winter Squash (12 oz package, thawed, about 1⅓ cups): Adds creamy texture and mild sweetness.
- Quick-Cooking Barley (¾ cup): Provides nutty, chewy heartiness.
- Reduced-Sodium Taco Seasoning (2 tsp): Infuses Southwest flavor with a mild kick.
- Salt (½ tsp): Enhances all the flavors.
- Pepper (¼ tsp): Adds a subtle spice.
- Reduced-Sodium Chicken Broth (1 carton, 32 oz): Creates a flavorful, lighter base.
- Black Beans (1 can, 15 oz, rinsed and drained): Adds protein and earthy flavor.
- Frozen Corn (2 cups): Brings sweetness and crunch.
- Half-and-Half Cream (1 cup): Adds creamy richness without being too heavy.
- Salsa (½ cup): Provides zesty, tangy flavor.
- Chopped Fresh Cilantro (½ cup): Adds a fresh, herbaceous finish.
- Diced Avocado and Chopped Tomatoes (optional): Adds creamy and juicy garnishes for extra flair.
Substitutions and Variations:
- Chicken: Swap with turkey, shrimp, or plant-based protein for a vegetarian option.
- Squash: Use canned pumpkin puree or mashed sweet potatoes for a similar texture.
- Barley: Replace with quick-cooking quinoa, rice, or farro (adjust cooking time as needed).
- Beans: Try pinto beans, kidney beans, or white beans.
- Salsa: Use mild, medium, or spicy salsa, or swap with diced tomatoes with green chiles.
- Cream: Substitute with whole milk, coconut milk (for a dairy-free option), or Greek yogurt for a tangier flavor.
- Add-Ons: Stir in diced bell peppers, jalapeños, or shredded cheese for extra flavor.
Why These Ingredients Matter: The chicken and beans provide protein, while the corn, squash, and cilantro add fiber, vitamins, and vibrant color. The barley and cream create a hearty, creamy texture, making this a balanced, nutritious chowder that’s both comforting and flavorful.
Step-by-Step Instructions
Let’s make this Southwest Chicken Barley Chowder step by step. It’s so easy, you’ll feel like a pro chef in no time!
Step 1: Sauté Chicken and Onion
- In a 6-quart stockpot, heat 2 tbsp olive oil over medium-high heat.
- Add 1 lb boneless skinless chicken breasts (cut into ¾-inch pieces) and 1 finely chopped small onion.
- Cook and stir for 2-3 minutes until the onion is tender and the chicken is just starting to brown (it will finish cooking later).
Tip: Cut chicken into uniform pieces for even cooking, and stir frequently to prevent sticking.
Step 2: Add Base Ingredients
- Stir in 12 oz (about 1⅓ cups) thawed frozen mashed winter squash, ¾ cup quick-cooking barley, 2 tsp reduced-sodium taco seasoning, ½ tsp salt, ¼ tsp pepper, and 1 carton (32 oz) reduced-sodium chicken broth.
- Bring the mixture to a boil over medium-high heat.
Tip: Thaw the squash in the fridge or microwave to save time and ensure it blends smoothly.
Step 3: Simmer the Chowder
- Reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally, until the barley is tender.
Tip: Check the barley at 10 minutes—it should be soft but slightly chewy. If needed, simmer a bit longer.
Step 4: Add Final Ingredients
- Stir in 1 can (15 oz) rinsed and drained black beans, 2 cups frozen corn, 1 cup half-and-half cream, ½ cup salsa, and ½ cup chopped fresh cilantro.
- Heat through over medium heat for 2-3 minutes, stirring occasionally, until warmed but not boiling.
Tip: Add the cream slowly and stir gently to prevent curdling.
Step 5: Serve
- Ladle the chowder into bowls.
- If desired, garnish with diced avocado and chopped tomatoes for extra freshness and color.
- Serve hot with your favorite sides.
Tip: Let guests add their own garnishes for a fun, customizable touch.
Assembly: Serving the Perfect Chowder
Your Southwest Chicken Barley Chowder is ready to warm hearts and bellies! Here’s how to make it look as vibrant as it tastes:
- Serving: Ladle the chowder into deep bowls, ensuring each serving gets a mix of chicken, beans, corn, and creamy broth. Top with avocado and tomatoes for a colorful finish.
- Presentation Tips:
- Garnish with a sprig of cilantro, a dollop of sour cream, or a sprinkle of shredded cheese for extra flair.
- Serve in rustic ceramic bowls for a cozy, Southwest-inspired vibe.
- Offer extra salsa or hot sauce on the side for spice lovers.
- Serving Ideas: Pair with cornbread, tortilla chips, or a simple green salad. A cold iced tea, Mexican beer, or sparkling water with lime complements the Southwest flavors.
Pro Tip: For a fun gathering, serve family-style in the stockpot with a ladle and a variety of garnishes like avocado, tomatoes, or crushed tortilla chips.
Storage and Make-Ahead Tips
This Southwest Chicken Barley Chowder is perfect for leftovers and meal prep. Here’s how to keep it fresh:
- Storage:
- Store cooled chowder in an airtight container in the fridge for up to 4 days.
- The barley may absorb some broth over time, so add a splash of broth or water when reheating.
- Freezing:
- Freeze the chowder (without cream or garnishes) in portion-sized containers for up to 3 months. Thaw in the fridge overnight, then reheat and add cream and cilantro.
- Cream-based soups can separate when frozen, so add fresh cream after thawing.
- Reheating:
- Reheat in a pot over medium heat, stirring occasionally, with a splash of broth or milk to adjust consistency.
- Or microwave in 1-minute bursts, stirring in between, until hot.
- Make-Ahead Tips:
- Chop onion and chicken up to a day ahead and store in the fridge.
- Thaw squash and measure seasonings in advance to save prep time.
- Cook the chowder (without cream, salsa, or cilantro) a day ahead; refrigerate, then reheat and add final ingredients.
Tip: Add fresh cilantro and garnishes just before serving to maintain their vibrant flavor and color.
Recipe Variations
The Southwest Chicken Barley Chowder is super versatile. Here are some fun ways to mix it up:
- Spicy Kick: Use spicy salsa or add ½ tsp chili powder or diced jalapeños with the taco seasoning.
- Cheesy Twist: Stir in ½ cup shredded cheddar or pepper jack cheese with the cream.
- Veggie Boost: Add diced bell peppers, zucchini, or spinach with the corn and beans.
- Vegetarian: Swap chicken for plant-based protein or extra beans and use vegetable broth.
- Grain-Free: Replace barley with cauliflower rice or skip for a lighter soup (reduce cooking time).
- Creamy Deluxe: Use heavy cream instead of half-and-half for a richer texture.
Experiment with what’s in your pantry to make it your own!
Conclusion: A Zesty, Comforting Chowder
The Southwest Chicken Barley Chowder is a quick, flavorful meal that brings bold Southwest flavors to your table in just 30 minutes. With tender chicken, hearty barley, creamy squash, and zesty salsa, it’s a chowder that’s perfect for cozy dinners, meal prep, or feeding a crowd. Try it as is or add your own spin—maybe some extra spice or veggies? Share your creations with us! Grab your stockpot, gather your ingredients, and enjoy every warm, delicious spoonful!
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Southwest Chicken Barley Chowder
Description
Craving a warm, flavorful soup that’s packed with Southwest-inspired ingredients and comes together in a flash? The Southwest Chicken Barley Chowder is your answer! This vibrant dish combines tender chicken, nutty barley, black beans, corn, and a zesty salsa kick, all in a creamy, comforting broth.
Ingredients
To make Southwest Chicken Barley Chowder for 8 servings (2½ quarts), you’ll need these key ingredients. Each one adds a layer of flavor, texture, or nutrition to this vibrant dish:
- Olive Oil (2 tbsp): Used for sautéing, adding a subtle richness.
- Boneless Skinless Chicken Breasts (1 lb, cut into ¾-inch pieces): Lean, tender protein that’s the star of the chowder.
- Small Onion (1, finely chopped): Brings sweet, savory depth.
- Frozen Mashed Winter Squash (12 oz package, thawed, about 1⅓ cups): Adds creamy texture and mild sweetness.
- Quick-Cooking Barley (¾ cup): Provides nutty, chewy heartiness.
- Reduced-Sodium Taco Seasoning (2 tsp): Infuses Southwest flavor with a mild kick.
- Salt (½ tsp): Enhances all the flavors.
- Pepper (¼ tsp): Adds a subtle spice.
- Reduced-Sodium Chicken Broth (1 carton, 32 oz): Creates a flavorful, lighter base.
- Black Beans (1 can, 15 oz, rinsed and drained): Adds protein and earthy flavor.
- Frozen Corn (2 cups): Brings sweetness and crunch.
- Half-and-Half Cream (1 cup): Adds creamy richness without being too heavy.
- Salsa (½ cup): Provides zesty, tangy flavor.
- Chopped Fresh Cilantro (½ cup): Adds a fresh, herbaceous finish.
- Diced Avocado and Chopped Tomatoes (optional): Adds creamy and juicy garnishes for extra flair.
Substitutions and Variations:
- Chicken: Swap with turkey, shrimp, or plant-based protein for a vegetarian option.
- Squash: Use canned pumpkin puree or mashed sweet potatoes for a similar texture.
- Barley: Replace with quick-cooking quinoa, rice, or farro (adjust cooking time as needed).
- Beans: Try pinto beans, kidney beans, or white beans.
- Salsa: Use mild, medium, or spicy salsa, or swap with diced tomatoes with green chiles.
- Cream: Substitute with whole milk, coconut milk (for a dairy-free option), or Greek yogurt for a tangier flavor.
- Add-Ons: Stir in diced bell peppers, jalapeños, or shredded cheese for extra flavor.
Why These Ingredients Matter: The chicken and beans provide protein, while the corn, squash, and cilantro add fiber, vitamins, and vibrant color. The barley and cream create a hearty, creamy texture, making this a balanced, nutritious chowder that’s both comforting and flavorful.
Instructions
Step 1: Sauté Chicken and Onion
- In a 6-quart stockpot, heat 2 tbsp olive oil over medium-high heat.
- Add 1 lb boneless skinless chicken breasts (cut into ¾-inch pieces) and 1 finely chopped small onion.
- Cook and stir for 2-3 minutes until the onion is tender and the chicken is just starting to brown (it will finish cooking later).
Tip: Cut chicken into uniform pieces for even cooking, and stir frequently to prevent sticking.
Step 2: Add Base Ingredients
- Stir in 12 oz (about 1⅓ cups) thawed frozen mashed winter squash, ¾ cup quick-cooking barley, 2 tsp reduced-sodium taco seasoning, ½ tsp salt, ¼ tsp pepper, and 1 carton (32 oz) reduced-sodium chicken broth.
- Bring the mixture to a boil over medium-high heat.
Tip: Thaw the squash in the fridge or microwave to save time and ensure it blends smoothly.
Step 3: Simmer the Chowder
- Reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally, until the barley is tender.
Tip: Check the barley at 10 minutes—it should be soft but slightly chewy. If needed, simmer a bit longer.
Step 4: Add Final Ingredients
- Stir in 1 can (15 oz) rinsed and drained black beans, 2 cups frozen corn, 1 cup half-and-half cream, ½ cup salsa, and ½ cup chopped fresh cilantro.
- Heat through over medium heat for 2-3 minutes, stirring occasionally, until warmed but not boiling.
Tip: Add the cream slowly and stir gently to prevent curdling.
Step 5: Serve
- Ladle the chowder into bowls.
- If desired, garnish with diced avocado and chopped tomatoes for extra freshness and color.
- Serve hot with your favorite sides.
Tip: Let guests add their own garnishes for a fun, customizable touch.
FAQs
1. Can I make this chowder gluten-free?
Yes! Use gluten-free quick-cooking barley or quinoa and ensure your taco seasoning and broth are gluten-free (check labels).
2. How can I make it vegetarian?
Swap chicken for plant-based protein or extra beans and use vegetable broth instead of chicken broth.
3. What are the health benefits of this chowder?
This chowder offers protein from chicken and beans, fiber and vitamins from squash and corn, and antioxidants from cilantro and salsa. The reduced-sodium broth keeps it heart-healthy, making it a balanced, filling meal.
4. Can I use fresh squash instead of frozen?
Yes! Use 1⅓ cups cooked, mashed butternut or acorn squash. Roast or steam, then mash before adding.
5. How do I keep the barley from getting mushy?
Use quick-cooking barley and simmer gently for 10-12 minutes. If storing, refrigerate leftovers promptly and reheat with extra broth.
6. Can I use leftover cooked chicken?
Yes! Use 2 cups shredded or diced cooked chicken, adding it with the beans and corn to heat through.
7. How long does it take to make this chowder?
Prep takes about 10 minutes (chopping and prepping), and cooking takes 20 minutes, so you’re done in about 30 minutes.
8. Can I double the recipe?
Yes! Use a larger stockpot (8-10 quarts) and double all ingredients. Cooking time may increase slightly; check barley for doneness.