Quaker Mexican Chicken and Barley Chili
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 3 cups water
- 1/2 cup medium Quaker Barley
- 1 (16 ounce) can tomatoes
- 1 (16 ounce) can tomato sauce
- 1 (14 1/2 ounce) can chicken broth
- 1 (11 ounce) can whole kernel corn, drained
- 1 (4 ounce) can chopped green chiles, drained
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 3 cups chopped, cooked chicken
- In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender.
- Add remaining ingredients, except chicken. Use the tomato juice and chop the tomatoes. 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 too thick upon standing.
Yield: 9 (1-cup) servings
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