Ingredients
2 tablespoons olive oil1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces1 small onion, finely chopped1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups)3/4 cup quick-cooking barley2 teaspoons reduced-sodium taco seasoning1/2 teaspoon salt1/4 teaspoon pepper1 carton (32 ounces) reduced-sodium chicken broth1 can (15 ounces) black beans, rinsed and drained2 cups frozen corn1 cup half-and-half cream1/2 cup salsa1/2 cup chopped fresh cilantroDiced avocado and chopped tomatoes, optional
Preparation
In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onion; cook and stir 2-3 minutes or just until onion is tender.
Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender.
Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes.
