CHICKEN BARLEY CHILI

CHICKEN BARLEY CHILI image

I don't normally care for "white chili" but this recipe caught my attention because I love everything in it! A great alternative to every-day chili! This dish is courtesy of Quaker Oats Company. Photo: Papayaraya

Provided by Ellen Bales

Time 30m

Number Of Ingredients 12

Ingredients

1 can(s) (14.5 oz.) tomatoes, diced, undrained
1 jar(s) (16 oz.) salsa or tomato sauce
1 can(s) (14.5 oz.) fat free chicken broth
1 c quaker quick barley
3 c water
1 Tbsp chili powder
1 tsp cumin
1 can(s) (15 oz.) black beans, drained, rinsed
1 can(s) (15.25 oz.) whole kernel corn or corn with peppers, undrained
3 c chicken breast, cooked, cut into bite-sized pieces
shredded cheddar cheese (optional)
sour cream (optional)

Steps:

1. In a 6-qt. saucepan, combine the first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally.
2. Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
3. If the chili becomes too thick when standing, add more chicken broth or water until desired consistency.
4. If desired, top with shredded cheese and sour cream.

*** Explore more CHICKEN BARLEY CHILI Recipes »

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