Mexican Chicken and Barley Chili

Yield:
9 1-cup servings

Ingredients:

  1. 1 cup chopped onion
  2. 1 clove garlic, minced
  3. 1 tablespoon vegetable oil
  4. 3 cups water
  5. 1/2 cup Medium Quaker barley
  6. 1 can (16 oz.) tomatoes, undrained, chopped
  7. 1 can (16 oz.) no-salt-added tomato sauce
  8. 1 can (14 1/2 oz.) reduced sodium chicken broth (about 1 3/4 cups)
  9. 1 can (11 oz.) whole kernel corn, drained
  10. 1 can (4 oz.) chopped green chilies, drained
  11. 1 tablespoon chili powder
  12. 1/2 teaspoon ground cumin
  13. 3 cups chopped, cooked chicken (about 1 1/2 lbs.)
Directions:

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil . Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally.

Add cooked chicken; continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if chili becomes to thick upon standing.

Food Exchanges: Starch/Bread: 1/2, Meat: 3, Vegetable: 3

Recipe compliments of Quaker Oats


TDS 3