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Mexican Chicken & Barley Chili

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Submitted by markarian

YIELD

9 servings

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

1 237
CUP ML ONIONS
chopped
1 1
CLOVE CLOVE CLOVES, GROUND
minced *
1 15
TABLESPOON ML VEGETABLE OIL
3 7.1E+2
CUPS ML WATER
½ 118
CUP ML PEARL BARLEY
medium
16 462.4
OUNCES ML/G TOMATOES, CANNED
chopped, undrained
16 462.4
OUNCES ML/G TOMATO SAUCE
no salt added
14 ½ 419.1
11 317.9
OUNCES ML/G CORN KERNELS, CANNED
drained
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS, CANNED
chopped, drained
1 15
TABLESPOON ML CHILI POWDER
½ 2.5
TEASPOON ML CUMIN
ground
3 7.1E+2
CUPS ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 344g (12.1 oz)
Amount per Serving
Calories 206 25% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 251mg 10%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 17%
Sugars g
Protein 35g
Vitamin A 10% Vitamin C 27%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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