Southwestern Chicken Barley Chili
Erin
ingredients
- 1 14.5 oz can diced tomatoes, undrained (may use tomatoes seasoned with peppers)
- 1 16 oz jar salsa or tomato sauce
- 1 14.5 oz fat-free chicken broth
- 1 cup Quaker Medium Barley
- 4 cups water
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 15-oz can black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn or corn with peppers, undrained
- 3 cups (about 1-1/2 lbs) chicken breast, cooked, cut into bite-sized pieces
- Reduced or no-fat cheddar cheese (optional)
- Reduced or fat-free sour cream (optional)
directions
- 1
In 6-qt saucepan, combine first 7 ingredients. Over high heat bring to a
- 2
boil; cover and reduce heat to low. Simmer for 40 minutes, stirring
- 3
occasionally. Add beans, corn and chicken; increase heat to high until
- 4
chili comes to a boil. Cover and reduce heat to low. Simmer for another
- 5
5 minutes, or until barley is tender. If upon standing the chili becomes
- 6
too thick, add more chicken broth or water until chili is desired
- 7
consistency. If desired, top with shredded cheese and sour cream.
Source: Jill Miller
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