CHICKEN BARLEY CHILI
This dish is courtesy of Quaker Oats Company.
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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 cquaker quick barley
1 Tbspchili powder
1 can(s)(15 oz.) black beans, drained, rinsed
1 can(s)(15.25 oz.) whole kernel corn or corn with peppers, undrained
3 cchicken breast, cooked, cut into bite-sized pieces
·shredded cheddar cheese (optional)
·sour cream (optional)
How to Make CHICKEN BARLEY CHILI
- 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.
- 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.
- If the chili becomes too thick when standing, add more chicken broth or water until desired consistency.
- If desired, top with shredded cheese and sour cream.