chicken barley chili
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
prep time
5 Min
cook time
25 Min
method
Stove Top
yield
11 serving(s)
Ingredients
- 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 cup quaker quick barley
- 3 cups water
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 can (15 oz.) black beans, drained, rinsed
- 1 can (15.25 oz.) whole kernel corn or corn with peppers, undrained
- 3 cups chicken breast, cooked, cut into bite-sized pieces
- - shredded cheddar cheese (optional)
- - sour cream (optional)
How To Make chicken barley chili
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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.
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Step 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.
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Step 3If the chili becomes too thick when standing, add more chicken broth or water until desired consistency.
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Step 4If desired, top with shredded cheese and sour cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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