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Friday, September 13, 2013

Chicken Barley Chili

My sister, Brooke, introduced me to this recipe.  So, so yummy!!
  • 1 (14 1/2 oz) can diced tomatoes
  • 1 (16 oz) can tomato sauce
  • 1/2 (16 oz) jar favorite mild salsa (use leftover from Mexican pasta)
  • 2 cups chicken broth
  • 1 cup Quaker Quick Barley
  • 3 cups water
  • 1 TBSP chili powder
  • 1 tsp cumin
  • 1 medium onion, chopped
  • 1 small can diced green chilies
  • 1 (15 oz) can black beans, drained & rinsed
  • 1 (15 1/4 oz) can corn
  • 3 cups chicken breasts, cooked & cut
  • cheese
  • sour cream
In a large saucepan, combine tomatoes, tomato sauce, salsa, broth, barley, water, chili powder, onions, & cumin. Over high heat bring to a boil; cover and reduce heat to low.  Simmer 20 min, stirring occasionally.  Add chili, beans, corn and chicken.  Increase heat to high until chili comes to a boil. Cover and reduce heat to low.  Simmer for another 5 min. or until barley is tender. Serve with cheese and sour cream. 

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