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Rinse farro. In a medium saucepan, bring 2 cups water to a boil. Stir in farro. Return to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until farro is tender. Drain off any excess water.
In a large skillet, bring 2 cups water to a boil. Add chicken. Reduce heat. Simmer, covered, for 12 to 15 minutes or until no longer pink (170°F). Using a slotted spoon, transfer chicken to a cutting board. Cool slightly. Coarsely chop or shred chicken. Set aside.
Meanwhile, heat oil in a 4-quart Dutch oven. Add onions, zucchini, carrots and jalapeño; sauté for about 5 minutes or until tender. Stir in chili powder, cumin and crushed red pepper. Stir in broth, tomatoes, tomato paste and another 2 cups water. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes. Stir in the cooked farro and chopped or shredded chicken. Cook and stir until heated through. Ladle soup into bowls. Top each serving with 2 tablespoons Cheddar.