Hi all,

I invented a new soup last night that my husband scarfed down... and went back for more. I call it Southwest Chicken Soup. I thought it was pretty good too so I decided to share it with my foodie friends. Here ya go.

Ingredients:
12 oz. (or more-- that's what I had on hand last night) boneless, skinless chicken breasts, thawed and cut into half-inch cubes
2 Johnsonville Turkey Smoked Turkey Sausages (links), cut in quarters and diced
16 baby carrots- cut in 4 pieces each
1 medium sweet onion, diced
2 ribs of celery, chopped in pieces similar to the carrots
1 large russet baking potato, cubed as celery and carrots
4 cloves garlic, minced
3 Tbs. Olive oil
1/4 tsp. Kosher Salt
Cracked Black Pepper
3/4 Cup Pearled Barley
1/2 Cup Quinoa
1/4 Rice (I used white, but you could us any you wanted)
4 Cups Water
1 Cup 2% Milk
1/4 tsp. Chipotle powder
1/2 tsp. Cumin
1/2 Tbs. Chili powder
4 tsp. Chicken Soup base (optional)

I started by sautéing the veggies in 2 Tbs. olive oil, salt and pepper. As the onions became translucent I added fresh garlic, turkey sausage, and dried spices. Then I added the water and brought it all to a boil.

At that point, I reduced to simmer and added the grains and chicken. After 15 minutes I slowly incorporated the milk and tested seasoning.

After another 5 minutes I turned it off, let stand for 5 minutes, and then served it.

Garnish: reduced-fat, shredded pepper-jack cheese. (Garnish not counted in nutrition facts below)

Serves: 8
Serving size: 1 cups
Calories per serving: 330
Carbs: 39
Fat: 10
Protein: 16


If you try the recipe, let me know what you thought or what changes or suggestion you might have.

Happy cold, wintery day soup to you!