Southwest Chicken Barley Chowder Recipe: How to Make It

Ingredients

• 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