Southwestern Chicken Barley Tomato Soup - cooking recipe

Ingredients

4 large tomatoes, diced
1 (16 ounce) jar medium hot salsa (Pace Picante, recommended)
1 (14 1/2 ounce) can fat free chicken broth
3 cups water
1 bunch green onion, chopped
1 cup quick-cooking barley
1 (15 ounce) can black beans, drained, rinsed
1 1/2 - 2 lbs chicken breasts, cooked, cut into bite-sized pieces

Preparation

In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions).
Over high heat, bring to a boil; cover and reduce heat to low. Simmer about 20 minutes, stirring occasionally.
Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup).
Add barley, chicken breast and black beans. Simmer 20-25 minutes, stirring occasionally, or until barley is tender.
Serve Immediately. Can season with salt & pepper, or top or with sour cream or cheddar cheese.