Chicken Barley Chili

Name: Chicken Barley Chili
Ingredients: 1 (14 1/2 ounce) can tomatoes, diced, undrained (you can use seasoned tomatoes); 1 (16 ounce) jar of your favorite salsa; 1 (14 1/2 ounce) can fat free chicken broth (I like to use the reduced sodium); 1 cup quick-cooking barley; 3 cups water; 1 tablespoon chili powder; 1 teaspoon cumin; 1 (15 ounce) can black beans, drained and rinsed; 1 (15 1/4 ounce) can corn or (15 1/4 ounce) can corn mixed with chopped peppers, undrained; 1 1/2 lbs chicken breasts, cooked and diced (3 cups); cheddar cheese (optional); reduced-fat sour cream (optional)

12 ingredients

8 steps

Ingredients

1 (14 1/2 ounce) can tomatoes, diced, undrained (you can use seasoned tomatoes)
1 (16 ounce) jar of your favorite salsa
1 (14 1/2 ounce) can fat free chicken broth (I like to use the reduced sodium)
1 cup quick-cooking barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 ounce) can black beans, drained and rinsed
1 (15 1/4 ounce) can corn or (15 1/4 ounce) can corn mixed with chopped peppers, undrained
1 1/2 lbs chicken breasts, cooked and diced (3 cups)
cheddar cheese (optional)
reduced-fat sour cream (optional)

Directions

1

In a large saucepan, combine first 7 ingredients (tomatoes through cumin).
2

Over high heat bring to a boil; cover and reduce heat to low.
3

Simmer for 20 minutes, stirring occasionally.
4

Add beans, corn and chicken; increase heat to high until chili comes to a boil.
5

Cover and reduce heat to low.
6

Simmer for another 5 minutes, or until barley is tender.
7

If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.
8

If desired, top each bowl of chili with a little shredded cheddar and a dollop of sour cream.