Mexican Chicken and Barley Chili

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75 minutes Prep: 15 minutes Cook: 60 minutes
118 calories per serving view nutrition facts
9 servings suggest servings

Ingredients

1cup onion chopped
1clove clove minced
1tablespoon vegetable oil
3cups water
1/2cup pearl barley medium
16ounces tomatoes, canned chopped, undrained
16ounces tomato sauce no salt added
14 1/2ounces chicken broth, low salt
11ounces corn, canned, whole kernels drained
4ounces green chili peppers, canned chopped, drained
1tablespoon chili powder
1/2teaspoon cumin ground
3cups chicken cooked, chopped

Directions

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender.

Add remaining ingredients except chicken.

Bring to a boil.

Reduce heat to low; cover.

Simmer 40 minutes, stirring occasionally.

Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender.

Add additional water or chicken broth if chili becomes too thick upon standing.

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