Southwest Chicken Barley Chili

October 23, 2020
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Created by Chef Lesli Sommerdorf
50 minutes
Serves 10 cups
INGREDIENTS:
  • 1 (14.5 oz) can diced tomatoes, no salt added, undrained
  • 16 oz salsa
  • 1 (14.5 oz) can low sodium chicken broth
  • 1 cup quick barley
  • 3 cups water
  • 1 Tbsp chile powder
  • 1 tsp ground cumin
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 1/2 cups frozen whole kernel corn
  • About 1 1/2 lb chicken breast, cooked and cut into pieces
DIRECTIONS:

In a 6-quart saucepan over high heat, combine tomatoes, salsa, broth, barley, water, chile powder and cumin and bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, about 10 minutes. Add beans, corn, and chicken. Increase heat to high and bring to a boil. Cover, reduce heat to low and simmer until barley is tender, about 5 minutes. If chili becomes too thick, add more chicken broth or water until chili is desired consistency.