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Chicken Barley Chili

5.0(12)

I found this great recipe on the back of my box of Quaker Quick Barley. It goes together quickly and has a wonderful taste. It's healthy too!

by Sherri35·published 2006-10-04

Chicken Breast

Servings

1 cup, 11 serving(s)

Total time

45 min

prep 15 min

Calories / serving

268 kcal

Ingredients (12)

serves

1 (14 1/2 ounce) can tomatoes, diced, undrained (you can use seasoned tomatoes)tomato
1 (16 ounce) jar of your favorite salsasalsa
1 (14 1/2 ounce) can fat free chicken broth (I like to use the reduced sodium)
1 cup quick-cooking barleybarley
3 cups waterwater
1 tablespoon chili powderchili-powder
1 teaspoon cumincumin
1 (15 ounce) can black beans, drained and rinsedblack-beans
1 (15 1/4 ounce) can corn or 1 (15 1/4 ounce) can corn mixed with chopped peppers, undrainedpepper
1 1/2 lbs chicken breasts, cooked and diced (3 cups)chicken-breast
cheddar cheese (optional)cheddar
reduced-fat sour cream (optional)

Instructions (8 steps)

03Simmer for 20 minutes, stirring occasionally.

04Add beans, corn and chicken; increase heat to high until chili comes to a boil.

05Cover and reduce heat to low.

06Simmer for another 5 minutes, or until barley is tender.

07If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.

08If desired, top each bowl of chili with a little shredded cheddar and a dollop of sour cream.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.