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


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Rating:
☆☆☆☆☆ 0 votes
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)

Step-By-Step

1In 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.

2Add 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.

3If the chili becomes too thick when standing, add more chicken broth or water until desired consistency.

4If 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