Quick Southwestern Chicken Barley Chili

I told you barley was my new favorite ingredient to add to soups… J I made this for dinner the other night, and everyone loved it…especially my 18-month-old, Mia. At one point she resorted to eating it with her hands because she couldn’t shovel it into her mouth fast enough!

Overall this recipe was quick, east, and pretty darn healthy, enjoy!

Quick Southwestern Chicken Barley Chili

Ingredients:

1 can (14.5 oz) diced tomatoes, undrained

1/2 C salsa

1 can (14.5 oz) fat-free chicken broth

1 C Quaker® Quick Barley

3 C water

1 T chili powder

1 t cumin

1 can (15 oz ) black beans, drained and rinsed

1 cup frozen whole kernel corn

1/2 C chopped green pepper

3 C cooked chicken breast, cut into bite-sized pieces(about 1-1/2 lbs

       boneless before cooking)

Directions:

In 6-qt saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 10 minutes, stirring occasionally. Add beans, corn, pepper 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.

Makes 4-6 Servings

Source: Quaker Oats