Turkey TexMex Stew with Barley

Turkey TexMex Stew with Barley is sumptuous, rich and hearty. It also is a great way to use up leftover turkey after traditional American Thanksgiving and Christmas holiday meals.

(Photo Attributed to Author: jeffreyw)

Turkey TexMex Stew with Barley Recipe-

Ingredients:

For the Stew-

4 cups cooked turkey meat, shredded
1 tbsp. olive oil
1 cup rough chopped yellow onion
6 large cloves garlic, peeled and rough chopped
2 jalapeno peppers, chopped fine
1 large carrot, peeled, halved lengthwise, and crosscut into 1/4″ thick half moon slices
2 tbsp. dark chili powder
2 tbsp. Cajun seasoning
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1 tsp. dried thyme leaves
1 tbsp. dried cilantro leaves
salt and pepper, to taste
6 cups chicken broth
10.5 oz. canned condensed tomato soup
28 oz. canned diced tomatoes
3 chicken bouillon cubes, crushed
1 cup fire roasted Mexican red salsa
14 oz. canned black beans, rinsed and drained
8 oz. uncooked pearl barley
1/2 cup sour cream

For Condiments-

chopped fresh cilantro
sour cream
corn tortilla chips, crushed
shredded cheese (Cheddar, Monterrey Jack, or Pepper-jack are recommended)

Directions:

Heat the olive oil in a large, heavy duty skillet over medium high flame. Add in the chopped garlic and onions and sauté until softened and fragrant, 2-3 minutes.
Add and stir in the dark chili powder, cumin, thyme, cilantro and oregano, and sauté, stirring, for 1 minute.
Now add and stir in the chicken broth, condensed tomato soup, diced tomatoes, salsa, shredded turkey, and crushed bouillon cubes.
Bring the mixture to a vigorous, rolling boil, then reduce heat to just a lively simmer, and add in the barley. Cook at a simmer for 15 to 20 minutes, stirring occasionally, until barley is partially softened.
Add and stir in the black beans, corn, jalapenos, carrots and sour cream, add salt and pepper to taste, and simmer for 35 to 40 minutes.
Serve your Turkey TexMex Stew with Barley while nice and hot, with any or all of the condiments listed above.