CHICKEN BARLEY CHILI

Ellen Bales

By
@Starwriter

I don't normally care for "white chili" but this recipe caught my attention because I love everything in it! A great alternative to every-day chili!
This dish is courtesy of Quaker Oats Company.
Photo: Papayaraya


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

11

Prep:

5 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 can(s)
(14.5 oz.) tomatoes, diced, undrained
1 jar(s)
(16 oz.) salsa or tomato sauce
1 can(s)
(14.5 oz.) fat free chicken broth
1 c
quaker quick barley
3 c
water
1 Tbsp
chili powder
1 tsp
cumin
1 can(s)
(15 oz.) black beans, drained, rinsed
1 can(s)
(15.25 oz.) whole kernel corn or corn with peppers, undrained
3 c
chicken breast, cooked, cut into bite-sized pieces
shredded cheddar cheese (optional)
sour cream (optional)

Directions Step-By-Step

1
In a 6-qt. saucepan, combine the first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally.
2
Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
3
If the chili becomes too thick when standing, add more chicken broth or water until desired consistency.
4
If desired, top with shredded cheese and sour cream.

About this Recipe

Course/Dish: Chicken Soups, Chili
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #tomatoes, #barley, #chicken