Are you searching for the ultimate cozy and comforting soup for a chilly evening? A chowder that is incredibly creamy, wonderfully hearty, packed with wholesome ingredients, and comes together in about 30 minutes? This amazing, one-pot Southwest Chicken Barley Chowder is that perfect meal. It’s a vibrant, satisfying soup with a brilliant secret ingredient for the most luscious, velvety texture: frozen winter squash!
This isn’t just another soup recipe; it’s a guide to your new favorite one-pot wonder. We’ll show you how to build a deep, savory, Southwestern-inspired flavor base in minutes. This is a complete, soul-warming meal in a bowl that the whole family will love, and it’s perfect for a busy weeknight.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy & Creamy Chowder
What makes this Southwest Chicken Chowder so spectacularly delicious is its incredible, creamy texture and its wonderful balance of savory, sweet, and spicy flavors. The secret to its luscious, velvety body is the brilliant use of frozen mashed winter squash, which melts into the broth to create a naturally sweet and creamy base without the need for a heavy, flour-based roux. The chowder is packed with hearty and wholesome ingredients, including tender chunks of chicken, chewy barley, sweet corn, and protein-rich black beans, all seasoned with a classic taco spice blend. It’s a foolproof, crowd-pleasing soup that is sure to become a new family favorite.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for This Hearty Chowder
This recipe uses a handful of fresh, wholesome ingredients and smart shortcuts to create its signature comforting and savory flavor.
- The “Secret” Creaminess (Winter Squash!):
- Frozen Mashed Winter Squash: This is the game-changing secret ingredient! A package of frozen, mashed winter squash (such as butternut or acorn squash) is a fantastic, healthy, and convenient shortcut. It melts beautifully into the soup, creating an unbelievably rich, creamy, and velvety texture with a subtle, earthy sweetness.
- The Hearty Base:
- Boneless, Skinless Chicken Breasts: Lean, healthy, and quick-cooking, cubed chicken breasts are the perfect protein for this fast and satisfying chowder.
- Quick-Cooking Barley: Using quick-cooking barley is a brilliant time-saver that allows this hearty grain to become perfectly tender and chewy in just 10-12 minutes.
- The “Southwest” Flavors:
- Taco Seasoning: A good quality, pre-made taco seasoning blend is a fantastic shortcut that adds a complex, savory, and slightly spicy flavor with one easy step.
- Salsa & Cilantro: A scoop of your favorite salsa and a handful of fresh cilantro, stirred in at the very end, is a crucial technique for adding a final burst of bright, zesty, and fresh flavor that cuts through the richness of the chowder.
- The Creamy Finish: A cup of half-and-half cream, stirred in at the end, adds the final, luscious touch that officially turns this delicious soup into a true, decadent chowder.
Step-by-Step to the Best Chicken Chowder
This delicious, one-pot soup is incredibly simple to prepare. We’ve also included instructions for making this in a slow cooker or in an Instant Pot!
Method 1: The Classic Stovetop Simmer (Fastest!)
Step 1: In a large, 6-quart stockpot or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat.
Step 2: Add the 1 pound of cubed chicken and the 1 small, finely chopped onion. Cook and stir for 2 to 3 minutes, just until the onion begins to tender.
Step 3: Stir in the 1 package of thawed frozen mashed winter squash, the 3/4 cup of quick-cooking barley, the 2 teaspoons of taco seasoning, the 1/2 teaspoon of salt, the 1/4 teaspoon of pepper, and the 1 carton of chicken broth.
Step 4: Bring the soup to a boil. Then, reduce the heat, cover the pot, and let the soup simmer for 10 to 12 minutes, or until the barley is tender.
Step 5: Stir in the 1 can of rinsed and drained black beans, the 2 cups of frozen corn, the 1 cup of half-and-half cream, the 1/2 cup of salsa, and the 1/2 cup of chopped fresh cilantro.
Step 6: Continue to cook and stir the soup until it is completely heated through.
Serve the chowder warm with your favorite toppings, like diced avocado and chopped tomatoes.
Method 2: The Slow Cooker (For a Set-It-and-Forget-It Meal)
Step 1: In a large skillet, complete Step 2 from the stovetop method above (sautéing the chicken and onion).
Step 2: Transfer the cooked chicken and onion mixture to a 6-quart or larger slow cooker. Add the squash, barley, seasonings, broth, beans, and corn.
Step 3: Stir everything together, cover the slow cooker, and cook on the Low setting for 5-6 hours or on the High setting for 2-3 hours.
Step 4: During the last 15-30 minutes of cooking, stir in the half-and-half, the salsa, and the fresh cilantro.
Method 3: The Instant Pot (Another Fast Option)
Step 1: Using the “Sauté” function on your Instant Pot, complete Step 2 from the stovetop method directly in the pot.
Step 2: Turn off the “Sauté” function. Stir in the squash, barley, seasonings, broth, beans, and corn.
Step 3: Secure the lid and set the Instant Pot to pressure cook on high for 5 minutes. Perform a quick release of the pressure.
Step 4: Open the lid, select the “Sauté” function on low, and stir in the half-and-half, salsa, and cilantro. Let the soup warm through for a minute before serving.
The Best Creamy Southwest Chicken Chowder (with Barley!)
A hearty and creamy one-pot chowder with Southwestern flavors. This quick soup features tender pieces of chicken, quick-cooking barley, black beans, and corn. A unique element is the use of thawed frozen mashed winter squash, which adds body, color, and a subtle sweetness to the chicken broth base. The chowder is finished with half-and-half for a creamy texture, and fresh salsa and cilantro for a zesty kick. It’s a complete meal perfect for a weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
- 1 small onion, finely chopped
- 1 package (12 ounces) frozen mashed winter squash, thawed
- 3/4 cup quick-cooking barley
- 2 teaspoons reduced-sodium taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cups frozen corn
- 1 cup half-and-half cream
- 1/2 cup salsa
- 1/2 cup chopped fresh cilantro
- Diced avocado and chopped tomatoes (optional, for garnish)
Instructions
- In a 6-quart stockpot, heat the olive oil over medium-high heat. Add the chicken and onion; cook and stir for 2-3 minutes, or just until the onion is tender.
- Stir in the thawed winter squash, barley, taco seasoning, salt, pepper, and chicken broth. Bring the mixture to a boil.
- Reduce the heat, cover, and let the soup simmer for 10-12 minutes, or until the barley is tender.
- Stir in the black beans, corn, half-and-half, salsa, and cilantro.
- Continue to cook, stirring occasionally, until everything is heated through. Do not let it boil again.
- Serve warm, with optional toppings like diced avocado and tomatoes.
Notes
- This is a quick and easy one-pot meal that comes together in about 35 minutes.
- The recipe uses several convenient ingredients like frozen mashed squash, quick-cooking barley, and canned beans to speed up the process.
- The creamy elements (half-and-half, salsa, cilantro) are added at the end of cooking to preserve their flavor and texture.
The Ultimate Toppings Bar for Your Chowder
A hearty chowder is a fantastic canvas for all sorts of delicious toppings! Set out a variety of small bowls so everyone can build their own perfect bowl.
- Creamy & Cooling: A large dollop of sour cream or plain Greek yogurt, fresh, diced avocado.
- Cheesy: A generous sprinkle of shredded sharp cheddar, Monterey Jack, or a spicy pepper jack cheese.
- Crunchy: Crushed tortilla chips or corn chips (like Fritos®).
- Fresh & Zesty: A sprinkle of extra fresh, chopped cilantro, some chopped tomatoes or red onion, and a squeeze of fresh lime juice.
Storage and Make-Ahead Tips
A hearty soup like this one is the perfect make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire chowder a day or two in advance and store it in the refrigerator.
- Storage: Store any leftover chowder in an airtight container in the refrigerator for up to 5 days.
- Freezing: This chowder freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- Reheating: As the recipe notes, the chowder will thicken considerably in the refrigerator as the barley absorbs the broth. When you are reheating it, simply add an extra splash of chicken broth or milk until it has reached your desired consistency.
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Creative Recipe Variations
- Use a Different Grain: If you don’t have quick-cooking barley, you can substitute it with an equal amount of quinoa (which will have a similar cooking time) or a small pasta shape, like ditalini or small shells.
- Make it a Vegetarian Chowder: For a delicious and hearty vegetarian version, you can simply omit the chicken and add one extra can of your favorite beans (like pinto or cannellini beans) and about 8 ounces of chopped mushrooms (sauté them with the onion). Be sure to use vegetable broth.
- Make it Spicier: For a chowder with more of a kick, you can sauté one finely diced jalapeño pepper along with the onion, use a hot salsa, or add an extra pinch of cayenne pepper to your taco seasoning.
Enjoy The Ultimate Cozy & Creamy Chowder!
You’ve just created a truly special soup that is a perfect harmony of hearty, wholesome, and delicious flavors. This Southwest Chicken Barley Chowder is a testament to the power of a simple, one-pot meal to bring comfort and joy. It’s a rewarding and deeply satisfying dish that is sure to become a new family favorite for all the chilly days of the year.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty soup!
Frequently Asked Questions (FAQs)
Q1: What is the secret to a creamy chowder without using a lot of heavy cream or a flour-based roux?
The secret is the brilliant and healthy use of frozen mashed winter squash! The puréed squash melts beautifully into the chicken broth, creating a thick, velvety, and all-natural base that gives the entire pot of chowder an incredibly creamy body and a luscious texture, with no complicated steps needed!
Q2: What is quick-cooking barley, and can I use regular barley?
Quick-cooking barley is a whole-grain barley that has been par-cooked, or partially cooked, and then dried. This is what allows it to become perfectly tender in just 10-12 minutes of simmering. You can use regular pearl barley, but you will need to increase the initial simmering time significantly (to about 45-50 minutes) to ensure that it is completely tender.
Q3: Can I make this chowder ahead of time?
Yes, this is an absolutely perfect make-ahead soup! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the soup cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.
Q4: Can I freeze this chowder?
Yes, this chowder freezes beautifully, even with the half-and-half in it! Let the chowder cool completely, and then you can store it in freezer-safe containers or resealable bags for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it gently on the stovetop.
Q5: Can I use fresh winter squash instead of frozen?
Of course! To use fresh squash, you would need about 1 1/3 cups of cooked and mashed butternut, acorn, or kabocha squash. The easiest way to prepare it is to roast the squash in the oven until it is very tender, then scoop out the flesh and mash it.