Categories: Stew

Ingredients

• 1) 2lbs. skinless chicken breast (chopped into 1 inch chunks)
• 1 tbsp. olive oil
• 1 tsp. garlic powder
• 1 tsp. onion powder
• salt&pepper
• 2) 1 onion chopped
• 1 red pepper chopped
• 1 cup celery chopped
• pinch salt
• 3) 1 bay leaf
• 32 oz. low sodium chicken broth
• 2 tsp. garlic powder
• 2 tsp. cumin
• 1 tsp. basil
• pinch red pepper flakes
• 1/2 tsp. marjoram
• 8 oz. chopped green chilis (canned is great)
• 1 tsp. paprika
• 1/2 tsp. salt
• pepper to taste
• 14 oz. can tomatoes
• 14 oz. can of beans (pinto or black, drained)
• 1 cup water
• 1/2 cup barley

Directions

1. Cook chicken in soup pot with the seasonings until done, about 10 minutes on medium heat. Remove chicken from pan and set aside.

2. Reheat pot and sautee second set of ingredients.

3. Cook for 5 minutes then add third set of ingredients.

4. Bring everything to a rapid boil then reduce heat to low and simmer for 1 hour. Or if you want to use a slow cooker, put everything in with cooked chicken and cook on low all day.

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