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id
741
Name
Chicken Barley Chili
Main Dish Category
Soups and Stews
Secondary Dish Category
Poultry,
Main Ingredient
Cooked Chicken Breast
Other Ingredient
Barley
Number of People
11
List of Ingredients
14.5 oz. canned tomatoes, diced, undrained (may use seasoned)
16 oz. jar salsa or tomato sauce
14.5 oz. fat-free chicken broth
1 cup medium barley
4 cups water
1 T chili powder
1 tsp. cumin
15 oz. can black beans, rinsed and drained
15 oz. can whole kernel corn, undrained (can use corn with peppers)
3 cup (about 1.5 lbs.) chicken breast, cooked and cut into bite-sized pieces
reduced fat cheddar cheese (optional)
reduced fat sour cream (optional)
Description
In 6-quart saucepan, combine first 7 ingredients. Over high heat, bring to boil; cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistence. If desired, top with cheddar and/or sour cream.
Time
50 minutes
Cooking Type
StoveTop
Difficulty (1-5)
1
Notes
Per one-cup serving: 270 calories, 4 g fat, 60 mg cholesterol, 700 mg sodium, 27 g carbohydrates, 5 g dietary fiber, 32 g protein
Origin
Quaker Barley
Image