• 1 Can(s) (14.5 oz) diced tomatoes, undrained (may use tomatoes seasoned with peppers)
  • 1 jar(s) (16 oz) salsa or tomato sauce
  • 1 Can(s) (14.5 oz) fat-free chicken broth
  • 2/3 Cup(s) Quaker® Medium Barley
  • 4 Cup(s) Water
  • 1 Tablespoon(s) chili powder
  • 1 Teaspoon(s) Cumin
  • 1 Can(s) (15 oz) Black Beans, drained and rinsed
  • 1 Can(s) (15 oz) whole kernel corn or corn with peppers, undrained
  • 3 Cup(s) (about 1-1/2 lbs) chicken breast, cooked, cut into bite-sized pieces
  • Reduced or no-fat cheddar cheese (optional)
  • Reduced or fat-free sour cream (optional)

Cooking Instructions

In 6-qt saucepan, combine first 7 ingredients. Over high heat bring to a 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 consistency. If desired, top with shredded cheese and sour cream.


Southwestern Chicken Barley Chili is rated 5.0 out of 5 by 4.
Rated 5 out of 5 by from Quick, Delicious, Wholesome Go-To This dish is a staple in our household. It is a fairly quick one-pot meal that tastes great, has an expandable flavor by adding sour cream and cheese or kept lower calorie by leaving those off, and is pretty inexpensive to boot. For added quickness I use the packages of precooked chicken breast chunks, and full disclosure, I use frozen corn because I always keep that in inventory. Also I don't often use cumin but it tastes great with just he chili powder. I haven't tried it, but I bet it would go well with andoullie sausage too. And you can adjust the spice level by adjusting the salsa you put into it. If you haven't tried this recipe, it is right on the back of the barley box so just grab a box at the store and grab the common ingredients all in the same trip.
Date published: 2017-06-06
Rated 5 out of 5 by from Family Favorite Made this for the wedding party during a casual wedding week gathering, and it was devoured. It's definitely a family favorite. I spice it up using a peppery sweet corn salsa. Love it!
Date published: 2017-07-31
Rated 5 out of 5 by from Everyone loved it. Making it gluten free (family members with CD). Using aborio rice instead of barley.Hope it's as delicious
Date published: 2017-11-12
Rated 5 out of 5 by from Toddler approved! Yum yum, so good for the entire family (including a 1 and 3 year old)
Date published: 2017-11-12
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