Ingredients
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1 medium yellow onion, diced
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2 stalks celery, sliced
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2 garlic cloves, minced
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1/2 green pepper, diced
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1 tablespoon olive oil
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7 cups water
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2 low-sodium chicken bouillon cubes
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2 chicken breast halves, skin removed
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1 1/2 cups canned diced tomatoes
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1 ear of corn
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1 (14 ounce) can black beans
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2 ancho chilies
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1/2 teaspoon black pepper
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1 cup barley
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1 medium yellow zucchini or 1 medium green zucchini, cut in to medium cubes
Instructions
- Saute onion, garlic, celery and green pepper in olive oil in soup pot.
- Once onions are soft (about 5 minutes) add water, bouillon, tomatoes, black beans and chicken to pot and bring to a low simmer.
- (Use chicken broth instead of water and bouillon if you prefer).
- Remove corn kernels from cob and add to soup.
- Add whole ancho chilies to pot for a minute, just to get the dried chili to soften a bit.
- Remove from pot.
- Tear off stalk and remove seeds.
- Dice chilies into small pieces and return to simmering pot.
- Let soup simmer 20 minutes and remove chicken from pot.
- Shred or dice chicken and return to pot.
- Add barley and let soup simmer for 25 minutes.
- Add zucchini and let simmer an additional 25 minutes.