Southwest Chicken Barley Chowder

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
• 1 small onion, finely chopped
• 1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups)
• 3/4 cup quick-cooking barley
• 2 teaspoons reduced-sodium taco seasoning
• 1/2 teaspoon salt
• 1/4 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
• 1/2 cup salsa
• 1/2 cup chopped fresh cilantro
• Diced avocado and chopped tomatoes, optional

1. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onion; cook and stir 2-3 minutes or just until onion is tender.
2. Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender.
3. Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

olive oil, chicken breasts, onion, frozen mashed winter, barley, taco, salt, pepper, chicken broth, black beans, frozen corn, cream, salsa, fresh cilantro, avocado

Taken from www.tasteofhome.com/recipes/southwest-chicken-barley-chowder/ (may not work)