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Title: Spiced-Up Healthy Soup
Categories: Vegetables, Grains, Poultry, Beans, Greens
Yield: 14 servings

1 md Onion; chopped
1/3 c Medium pearl barley
2 tb Oil
4 cl Garlic; minced
72 1/2 oz (5 cans) chicken broth
2 Boned, skinned chicken
- breast halves; 4 oz ea
1 c Dried lentils; rinsed
16 oz Jar picante sauce
15 oz Can garbanzo beans; rinsed,
- drained
1/2 c Minced fresh cilantro
8 c Chopped fresh spinach

In a Dutch oven, saute onion and barley in oil until
onion is tender. Add garlic; cook 1 minute longer. Add
the broth, chicken and lentils; bring to a boil. Reduce
heat; cover and simmer until chicken is no longer pink,
15 minutes. Remove chicken and set aside.

Add the picante sauce, garbanzo beans and cilantro to
soup; cover and simmer until barley and lentils are
tender, 10 minutes longer.

Shred chicken with two forks. Add spinach and chicken to
soup. Simmer, uncovered, until spinach is wilted, 5
minutes.

Diane Tayman, Dixon, Illinois

Makes: 14 servings (3-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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