Baja Chicken Soup

With Cinco de Mayo just around the corner - why not spice up your life with some Baja Chicken Soup?!  For some reason - it's still cold here!!!  And... I hear we're not the only ones experiencing strange weather.

WHERE IS THE SUN?

Yields roughly 10 servings at 1 ¼ cup each

Nutrition Information:  112 calories, 16g carbs, 1g fat, 13g protein, 5mg Cholesterol, 332mg Sodium, 4g sugar, 3g fiber

Ingredients:

• 1 pound chicken breast (16 ounces)
• 1/3 cup raw pearled barley
• 2 cups chopped celery
• 1 cup chopped carrots
• ½ cup Cookwell & Company Green Chile Stew (45 cal)
• 1 jalapeno pepper
• 1 container Pacific Organic Tortilla Soup Base (or chicken stock)
• 1 ½ cups chopped asparagus
• 1 cup frozen green beans
• ½ cup chopped red onion
• ½ cup frozen yellow corn
• 3 large cloves garlic
• 1 cup chopped cilantro
• Cumin, Coriander, Oregano, and Chili Powder to taste
• 4 cups water

Directions:

1. In a large pot, add chicken, celery, carrots, pepper, asparagus, green beans, onion, garlic, and corn.  Spray with misto (or with a little olive oil) and sauté for a few minutes.
2. Add Cookwell and Company Green Chile Stew and stir.
3. Once fragrant, add Pacific Organic Tortilla Soup Base and barley.  Bring to a boil.
4. Add water, bring to a boil, and turn stove off.
5. Add spices and cilantro and let set for 20 minutes.