Recipe
Soup, Chili & Stew
Mexican Chicken and Barley Chili
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. chopped onion | ||
| ½ tsp. minced garlic | ||
| 1 tbsp. oil | ||
| 2 c. water | ||
| ¾ c. quick barley | ||
| 1 (16 oz) can stewed tomatoes | ||
| 1 (16 oz) can tomato sauce | ||
| 1 (14.5 oz) can chicken broth | ||
| 1 (4 oz) can chopped green chilies, drained | ||
| 1 tbsp. chili powder | ||
| ½ tsp. cumin | ||
| 3 c. chopped cooked chicken |
Directions
- In Dutch oven, cook onion and garlic in oil until onion is tender, about 5 minutes.
- Add water, barley, stewed tomatoes, tomato sauce, chicken broth, green chilies, chili powder and cumin. Bring to a boil. Reduce heat to low and cover. Simmer 10 minutes, stirring occasionally.
- Stir in chicken and simmer another 5 to 10 minutes.