In 6-quart saucepan, combine diced tomatoes, salsa, chicken broth, barley, water, chili powder, and cumin. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally.
Recipe
Soup, Chili & Stew
Chicken Barley Chili
Primary Media
Servings and Ingredients
Ingredients
Serves 11
Quantity | Ingredient | Add |
---|---|---|
1 (14-1/2-oz.) can diced tomatoes, undrained | ||
1 (16-oz.) jar salsa, or tomato sauce | ||
1 (14-oz.) can fat-free chicken broth | ||
1 c. Quaker quick barley | ||
3 c. water | ||
1 tbsp. Hy-Vee chili powder | ||
1 tsp. Hy-Vee ground cumin | ||
1 (15-oz.) can Hy-Vee black beans, drained and rinsed | ||
1 (15-1/4-oz.) can whole kernel corn, undrained | ||
3 c. boneless skinless chicken breast, cooked and shredded | ||
Reduced-fat Cheddar cheese, optional | ||
Hy-Vee low-fat sour cream, optional |
Things To Grab
- 6-quart saucepan with lid
Directions
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. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency. If desired, top with shredded cheese and sour cream.
Nutrition facts
Servings
270 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 4
- Cholesterol: 60
- Sodium: 700
- Total Carbohydrates: 27
- Protein: 32
Recipe Source:
Quaker Quick Barley Box