Southwestern Chicken Barley Chowder
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into ¾-inch pieces
- 1 small onion, finely chopped
- 1 package (12 ounces) frozen mashed winter squash, thawed , pureed, (about 1-1/3 cups)
- ¾ cup quick-cooking barley
- 2 teaspoons reduced-sodium taco seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cups frozen corn
- 1 cup half-and-half cream
- 1 cup salsa
- ½ cup chopped fresh cilantro
- Diced avocado and chopped tomatoes, optional
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