• Prep Time:
  • Cooking Time:
  • Serves: 9 Servings

Mexican Chicken and Barley Chili

  • Recipe Submitted by on

Category: Poultry, Main Dish

 Ingredients List

  • 1 c Chopped onion
  • 1 Garlic clove; minced
  • 1 tb Vegetable oil
  • 3 c Water
  • 1/2 c Medium QUAKER Barley*
  • 16 oz Canned tomatoes, chopped
  • -- undrained
  • 16 oz No-salt-added tomato sauce
  • 14 1/2 oz Reduced sodium chicken broth
  • -- (about 1-3/4 cups)
  • 11 oz Canned whole kernal corn
  • -- drained
  • 4 oz Canned chopped green chiles
  • -- drained
  • 1 tb Chili powder
  • 1/2 ts Ground cumin
  • 3 c Chopped, cooked chicken
  • -- (about 1-1/2 pounds)

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

Nine 1-cup servings

*NOTE: To use Quick QUAKER Barley, substitute 3/4 cup quick barley for
medium barley and decrease water to 2 cups. Cook onion and garlic as
directed above. Add remaining ingredients except chicken. Bring to a
boil. Reduce heat to low; cover. Simmer 10 minutes, stirring
occasionally. Add cooked chicken. Continue simmering 5 to 10 minutes or
until chicken is heated through and barley is tender.

Nutrition Information: 1 cup
* Calories 270
* Protein 26g
* Carbohydrate 24g
* Fat 8g
* Cholesterol 65mg
* Dietary Fiber 4g
* Sodium 475mg
* Percent of Calories from Fat: 27%

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

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