Barley Chupe with Chicken, Queso and Avocado
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Combine the chicken legs and back with water, barley, cumin, paprika, red pepper flakes and bay leaf in a soup pot. Cover and simmer for one hour. Remove chicken from pot to cool and cover soup to keep hot. Remove meat from bones and shred using hands or kitchen scissors. Add back to pot.
Heat oil over medium high heat in a non-stick skillet. Sauté onion and garlic. Add the red potatoes and cook over moderately high heat until they begin to brown.
Add sautéed vegetables and the frozen lima beans to the pot. Simmer until the barley and potatoes are tender, about 10 minutes.
Add the canned tomatoes with liquid. Break tomatoes into smaller pieces using the back of a spoon. Season with dry oregano, salt and pepper and simmer until piping hot, about 2 minutes. Discard the bay leaves.
To serve, ladle the soup into bowls, top with the queso/cheese and diced avocado. Add a fresh sprig of parsley (optional garnish).
Nutrition Info
| Per 400 g serving | Amount |
|---|---|
| Calories | 310 |
| Protein | 23 g |
| Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrate | 25 g |
| Fibre | 6 g |
| Sugar | 3 g |
| Cholesterol | 80 mg |
| Sodium | 580 mg |
| Per 400 g serving | % Daily Value |
|---|---|
| Potassium | 20 |
| Calcium | 10 |
| Iron | 25 |
| Vitamin A | 10 |
| Vitamin C | 40 |
| Vitamin B12 | 21 |
| Folate | 26 |
| Zinc | 72 |
