Spicy Chicken Barley Soup with Sweet Potatoes and Spinach

1. Sauté Onions

Heat the extra-virgin olive oil in a large soup pot over medium heat. Add the chopped Spanish onion and kosher salt, and sauté for about three minutes until it turns translucent.

2. Toast Spices

Introduce the sweet paprika, ground cinnamon, chili powder, ground coriander, freshly ground black pepper, and a pinch of cayenne. Stir and let them toast for about two minutes.

3. Add Tomato Paste and Garlic

Stir in the tomato paste, letting it sauté for a minute, followed by the chopped garlic cloves for another minute.

4. Simmer with Broth and Barley

Pour in the low-sodium chicken broth and the rinsed pearled barley. Bring the mixture to a boil, then reduce the heat to a gentle simmer and cook for about 30 minutes.

5. Cook Sweet Potato

Add the peeled and diced sweet potato to the pot and cook until tender, about 30 minutes to an hour.

6. Add Chicken

Add the bite-size pieces of boneless, skinless chicken breast or thighs to the soup and simmer for an additional 10 minutes.

7. Incorporate Spinach and Herbs

For a final burst of freshness, add the baby spinach and the chopped fresh cilantro. Let them simmer for about five minutes until the spinach wilts.

8. Finish with Lemon Juice

Stir in the freshly squeezed lemon juice and adjust the seasoning with more salt to taste as needed.