Quaker’s Chicken Barley Chili
(1) 14.5 oz can of diced stewed tomatoes, undrained
(1) 16 oz can/jar of tomato sauce or salsa
(1) 14.5 oz can of fat free chicken broth
1 cup Quick barley
1 tbsp chili powder
1 tsp cumin or paprika
Combine these 7 ingredients in a 6-quart saucepan over high heat and bring to a boil, then cover, reduce heat and simmer for 20 minutes, stirring occasionally.
While those ingredients are simmering, cook:
3 cups (1.5 pounds) of chicken breast. Cut up chicken into small cubes/pieces.
After the 20 minutes are up, add to the pot:
(1) 15 oz can black beans, drained
(1) 15 oz can white whole kernel corn, undrained
+ the chicken you just cooked
Increase heat until it comes to a boil, then reduce and simmer for another 5 minutes, or until barley is tender.
Serve topped with light sour cream and/or cheddar cheese if desired.
Makes 11 (1 cup) servings.
I cook the chicken in chicken broth with onion and then add the first seven ingredients and follow instructions.
(1) 14.5 oz can of diced stewed tomatoes, undrained
(1) 16 oz can/jar of tomato sauce or salsa
(1) 14.5 oz can of fat free chicken broth
1 cup Quick barley
1 tbsp chili powder
1 tsp cumin or paprika
Combine these 7 ingredients in a 6-quart saucepan over high heat and bring to a boil, then cover, reduce heat and simmer for 20 minutes, stirring occasionally.
While those ingredients are simmering, cook:
3 cups (1.5 pounds) of chicken breast. Cut up chicken into small cubes/pieces.
After the 20 minutes are up, add to the pot:
(1) 15 oz can black beans, drained
(1) 15 oz can white whole kernel corn, undrained
+ the chicken you just cooked
Increase heat until it comes to a boil, then reduce and simmer for another 5 minutes, or until barley is tender.
Serve topped with light sour cream and/or cheddar cheese if desired.
Makes 11 (1 cup) servings.
I cook the chicken in chicken broth with onion and then add the first seven ingredients and follow instructions.
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