Chicken Barley Chili
Try this delicious, creamy, filling, hearty Chicken Barley Chili. So simple to make and it feeds an army!
Ingredients
- 1 medium onion diced
- 3 clove garlic minced
- 1 tbsp olive oil
- 1 can diced tomatoes undrained (14.5 oz can)
- 1 can chicken broth 14.5 oz or 1 3/4 cup broth
- 1 jar/can salsa 15 oz - 20 oz
- 4 cup water
- 1 cup Quaker Medium Barley
- 3 tablespoon sofrito optional
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/8 teaspoon chipotle powder optional
- pinch of pepper
- 1 can black beans drained and rinsed (15 oz)
- 1 can corn undrained (15 oz)
- 1 1/2 - 2 pound chicken breast cooked and shredded (I recommend poaching in a heavily seasoned broth)
- 1 tablespoon shredded cheese each serving
- 1 tablespoon sour cream each serving
- salt and pepper to taste
Instructions
- In a LARGE dutch oven or stockpot, heat up oil and add onions. Saute for about 10 minutes or until onions are golden.
- Add minced garlic, saute for a minute.
- Add in diced tomatoes, tomato sauce (or salsa), broth, water, barley, sofrito, chili powder, salt, cumin, chipotle powder and pepper.
- Over medium-high heat, stirring often, bring to a boil. Cover, reduce heat to low. Simmer for 45 minutes, stirring occasionally.
- Add beans, corn and chicken. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium and simmer for 10 minutes, stirring often. Check that barley is tender. Remove from heat.
- Season to taste with salt & pepper if necessary.
- Top with a spoonful of shredded cheese and sour cream and mix it all up. Serve with tortilla chips. Enjoy : )
- Recipe adapted from Quaker Oats
Tried this recipe?Let us know how it was!