Mexican Chicken & Barley Chili
Yield
9 servingsPrep
15 minCook
60 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 1 | clove |
cloves, ground
minced |
*
|
| 1 | tablespoon | vegetable oil |
|
| 3 | cups | water |
|
| ½ | cup |
pearl barley
medium |
|
| 16 | ounces |
tomatoes, canned
chopped, undrained |
|
| 16 | ounces |
tomato sauce
no salt added |
|
| 14 ½ | ounces | chicken broth, low salt |
|
| 11 | ounces |
corn kernels, canned
drained |
|
| 4 | ounces |
green chili peppers, canned
chopped, drained |
|
| 1 | tablespoon | chili powder |
|
| ½ | teaspoon |
cumin
ground |
|
| 3 | cups |
chicken
cooked, chopped |
|
Trans-fat Free, Good source of fiber
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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