Chicken Chili Meal


Soup, Chili & Stew
Chicken Chili Meal

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Bowl of Chicken Chili topped with Cilantro, Cheese and Sour Cream

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Recipe Data


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    Servings and Ingredients

    Serves 11
    1(14.5 oz) can Hy-Vee diced tomatoes, undrained
    1(16 oz) jar Hy-Vee salsa
    1(14.5 oz) Hy-Vee chicken broth
    1 c.Quaker quick barley
    3 c.water
    1 tbsp.chili powder
    1 tsp.cumin
    1(15 oz) can Hy-Vee black beans, drained
    1(15 oz) can Hy-Vee whole kernel corn, undrained
    3 c.diced Hy-Vee rotisserie chicken breast
    Hy-Vee shredded cheddar cheese, optional
    Hy-Vee light sour cream, optional
    2(15 oz each) packages Hy-Vee cornbread
    11 tbsp.Hy-Vee butter, divided
    11 tbsp.Hy-Vee honey, divided


    1. In a 6-quart saucepan, combine tomatoes, salsa, broth, barley, water, chili powder and cumin.
    2. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally.
    3. Add beans, corn and chicken; increase heat to high until chili comes to a boil.
    4. Cover and reduce heat to low.
    5. Simmer for another 5 minutes, or until barley is tender.
    6. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency. If desired, top with cheese and sour cream. Serve with cornbread topped with butter and honey.

    Nutrition facts


    560 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 85mg
    • Sodium: 1370mg
    • Total Carbohydrates: 74g
    • Protein: 17g

    Recipe Source:

    Adapted from Quaker Quick Pearled Barley box.