When you want comfort food that brings together the heartiness of traditional chowder with the bold, vibrant flavors of the Southwest, this Southwest Chicken Barley Chowder delivers exactly what your taste buds are craving. This satisfying soup combines tender chunks of seasoned chicken, nutty pearl barley, and colorful vegetables in a rich, creamy base that’s sparked with just the right amount of southwestern spice. The addition of corn, bell peppers, and zesty seasonings transforms ordinary chowder into something extraordinary, while the barley adds wonderful texture and makes this soup incredibly filling. Perfect for cold nights when you want something warming and substantial, or whenever you’re craving a fusion of comfort and flavor adventure.
Serves: 6-8 people
Ingredients You’ll Need
For the chicken and base:
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 bell peppers (red and green), diced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional)
For the southwestern seasonings:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
For the chowder base:
- 6 cups chicken broth
- 1 cup pearl barley
- 1 can (14.5 oz) diced tomatoes, drained
- 1 1/2 cups frozen corn kernels
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 2 tablespoons tomato paste
For finishing:
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 cup shredded Mexican cheese blend
- Sliced green onions for garnish
- Lime wedges for serving
Preparing the Seasoned Chicken
Pat the chicken pieces dry and season generously with salt, pepper, and half of the chili powder, cumin, and smoked paprika. Let the chicken sit for 10-15 minutes to absorb the flavors.
This pre-seasoning step ensures that every bite of chicken is flavorful and contributes to the overall southwestern taste profile of the chowder.
Building the Flavorful Foundation
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook for 5-6 minutes until browned on all sides and cooked through.
Remove the chicken to a plate and set aside. The browned bits left in the pot will add incredible depth to the chowder’s flavor.
Creating the Aromatic Vegetable Base
In the same pot, add the diced onion, bell peppers, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant. The vegetables should be slightly caramelized and aromatic.
Adding the Southwest Spice Blend
Stir in the remaining chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 30-60 seconds until the spices are fragrant and well distributed throughout the vegetables.
Add the tomato paste and cook for another minute, stirring constantly. This step helps develop deep, complex flavors in the chowder base.
Building the Hearty Base
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. These caramelized pieces add incredible richness to the chowder.
Add the pearl barley and drained diced tomatoes. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 20-25 minutes until the barley is tender but still has a slight chew.
Adding Texture and Color
Return the cooked chicken to the pot along with the frozen corn kernels. The corn adds sweetness and beautiful color that brightens the whole dish.
Continue simmering for 5-10 minutes until the chicken is heated through and the corn is tender.
Creating the Creamy Chowder Texture
In a small bowl, whisk the softened cream cheese until smooth, then gradually whisk in the heavy cream until well combined and no lumps remain.
Slowly stir the cream mixture into the chowder, mixing gently until well incorporated. The chowder should become rich and creamy while maintaining all the beautiful vegetables and textures.
Final Seasoning and Balance
Taste the chowder and adjust seasoning with salt, pepper, and additional spices as needed. The flavor should be rich, creamy, and perfectly balanced between the southwestern spices and the comforting chowder base.
Stir in the fresh cilantro and lime juice just before serving. These fresh elements brighten the entire dish and add authentic southwestern flair.
Serving Your Southwest Creation
Ladle the hot chowder into bowls and top each serving with a generous sprinkle of shredded Mexican cheese blend. The cheese will melt slightly from the heat of the chowder.
Garnish with sliced green onions and serve with lime wedges on the side. The extra lime allows diners to add more citrus brightness according to their taste.
Perfect Accompaniments
This chowder pairs beautifully with warm cornbread, crusty bread rolls, or tortilla chips for scooping. The southwestern flavors also complement quesadillas or grilled cheese sandwiches perfectly.
For a complete southwestern experience, serve alongside a simple avocado salad or Mexican street corn.
Make-Ahead and Storage
This chowder can be made up to 3 days ahead and stored in the refrigerator. The flavors actually improve as they meld together over time.
When reheating, you may need to add a little extra broth or cream, as the barley continues to absorb liquid as it sits.
Freezing Considerations
While this chowder can be frozen for up to 3 months, note that the cream base may separate slightly when thawed. Simply stir well and add a splash of fresh cream when reheating to restore the smooth texture.
Customization Options
For extra heat, leave the seeds in the jalapeño or add a diced chipotle pepper in adobo sauce for smoky heat. For a milder version, omit the cayenne and use sweet bell peppers only.
You can substitute the chicken thighs with chicken breasts, pork shoulder, or even make it vegetarian by using vegetable broth and adding extra beans.
Nutritional Benefits
This chowder provides excellent protein from the chicken, fiber and nutrients from the barley and vegetables, and the southwestern spices offer antioxidants and metabolism-boosting properties.
The barley is particularly nutritious, providing beta-glucan fiber that helps with heart health and blood sugar regulation.
Spice Level Adjustments
The heat level in this recipe is moderate and family-friendly. To increase the spice, add hot sauce, additional cayenne, or diced chipotle peppers. To reduce heat, simply omit the cayenne and jalapeño.
Texture Variations
For a thicker chowder, mash some of the cooked barley against the side of the pot to release starches. For a thinner consistency, add more chicken broth or cream.
This Southwest Chicken Barley Chowder proves that fusion cuisine can create something truly special, combining the comfort of traditional chowder with the exciting flavors of the Southwest for a soup that’s both familiar and adventurous.
