Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/346/
Mexican Chicken and Barley Chili
Yield: 9 1-cup servings
Ingredients
| 1 |
cup |
chopped onion
|
|
|
| 1 |
clove |
garlic, minced
|
|
|
| 1 |
tablespoon |
vegetable oil
|
|
|
| 3 |
cups |
water
|
|
|
| 1/2 |
cup |
Medium Quaker barley
|
|
|
| 1 |
can |
(16 oz.) tomatoes, undrained, chopped
|
|
|
| 1 |
can |
(16 oz.) no-salt-added tomato sauce
|
|
|
| 1 |
can |
(14 1/2 oz.) reduced sodium chicken broth (about 1 3/4 cups)
|
|
|
| 1 |
can |
(11 oz.) whole kernel corn, drained
|
|
|
| 1 |
can |
(4 oz.) chopped green chilies, drained
|
|
|
| 1 |
tablespoon |
chili powder
|
|
|
| 1/2 |
teaspoon |
ground cumin
|
|
|
| 3 |
cups |
chopped, cooked chicken (about 1 1/2 lbs.)
|
|
|
Directions:
In 4-quart 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 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 to thick upon standing.
Food Exchanges: Starch/Bread: 1/2, Meat: 3, Vegetable: 3
Recipe compliments of Quaker Oats
Please note that some ingredients and brands may not be available in every store.
Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/346/