Quaker® Mexican Chicken and Barley Chili
Ingredients:
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 Tbsp vegetable oil
- 3 cups water
- 1/2 cup medium Quaker® Barley
- 1 - 16 oz. can tomatoes
- 1 - 16 oz. can tomato sauce
- 1 - 14 1/2 oz. can chicken broth
- 1 - 11 oz. can whole kernel corn, drained
- 1 - 4 oz. can chopped green chiles, drained
- 1 Tbsp chili powder
- 1/2 tsp ground cumin
- 3 cups chopped, cooked chicken
Preparation:
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.
Servings: nine 1-cupSource:
Submitted by: Recipe Group Member
Date:
