PA Baker
Master Chef
We like to serve this in bread bowls topped with shredded cheddar cheese and a dollop of sour cream!
Mexican Chicken and Barley Chili
1 c chopped onion
1 clove minced garlic
1 Tbsp oil
3 c water
½ c Medium barley
16 oz can chopped tomatoes, undrained
16 oz can no-salt added tomato sauce
3 c chopped, cooked chicken
1 (14 ½ oz) can chicken broth
11 oz can whole kernel corn, drained
4 oz can chopped green chilies, drained
1 Tbsp chili powder
½ tsp ground cumin
In a 4 qt saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low, cover. Simmer 40 minutes, stirring occasionally. Add chicken (cooked); continue simmering 5-10 minutes or until chicken is heated through and barley is tender. Add additional water or broth if chili becomes too thick upon standing.
Mexican Chicken and Barley Chili
1 c chopped onion
1 clove minced garlic
1 Tbsp oil
3 c water
½ c Medium barley
16 oz can chopped tomatoes, undrained
16 oz can no-salt added tomato sauce
3 c chopped, cooked chicken
1 (14 ½ oz) can chicken broth
11 oz can whole kernel corn, drained
4 oz can chopped green chilies, drained
1 Tbsp chili powder
½ tsp ground cumin
In a 4 qt saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low, cover. Simmer 40 minutes, stirring occasionally. Add chicken (cooked); continue simmering 5-10 minutes or until chicken is heated through and barley is tender. Add additional water or broth if chili becomes too thick upon standing.
