CHICKEN BARLEY CHILI

CHICKEN BARLEY CHILI
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From Sandy Oravec and Quaker
  • CourseMain Dish
CHICKEN BARLEY CHILI
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From Sandy Oravec and Quaker
  • CourseMain Dish
Ingredients
  • 1 can diced tomatoes undrained (may use seasoned tomatoes), 14 1/2 ounce
  • 1 jar of your favorite salsa 16 ounce
  • 1 can fat free chicken broth 14 1/2 ounce
  • 1 cup quick-cooking barley
  • 3 cups water
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon of garlic optional
  • 1 can black beans or kidney beans, drained and rinsed (seasoned beans work), 15 ounce
  • 1 can corn or corn mixed with chopped peppers undrained, 15 1/4 ounce
  • 1 1/2 lbs. chicken breasts 3 cups cooked and diced
  • cheddar cheese optional
  • reduced-fat sour cream optional
Instructions
  1. In a large saucepan, combine first 7 ingredients (tomatoes through seasoning).
  2. Bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, sitrring occasionally.
  3. Add beans, corn and chicken; increase heat until chili comes to a boil.
  4. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
  5. If chili becomes too thick, add more chicken broth or water until chili is desired consistency.
  6. Top each bowl of chili with a little shredded cheddar and a dollop of sour cream.
Terri's Notes

- You can see how easy this recipe is to adjust for your family's "spicey" tolerance!
- A hearty meal that goes together very quickly.

Share this Recipe
 
Return to Terri's Recipe Index

Related posts

Leave a Reply

Your email address will not be published. Required fields are marked *