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chicken barley chili

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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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yield 11 serving(s)
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For chicken barley chili

  • 1 can
    (14.5 oz.) tomatoes, diced, undrained
  • 1 jar
    (16 oz.) salsa or tomato sauce
  • 1 can
    (14.5 oz.) fat free chicken broth
  • 1 c
    quaker quick barley
  • 3 c
    water
  • 1 Tbsp
    chili powder
  • 1 tsp
    cumin
  • 1 can
    (15 oz.) black beans, drained, rinsed
  • 1 can
    (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)

How To Make chicken barley chili

  • 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.
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