Chicken & Barley Chili

Gooseberry Patch
Chicken & Barley Chili is a hearty one-pot meal for cold, busy nights.
Serves 8 to 10


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1 14-1/2 oz. can diced tomatoes
1 16-oz. jar salsa
1 14-1/2 oz. can chicken broth
1 cup pearled barley, uncooked
3 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1 15-oz. can kidney beans, drained and rinsed
1 15-1/4 oz. can corn, drained
3 cups cooked chicken breast, cut into bite-size pieces
Optional: shredded Cheddar cheese, sour cream


In a stockpot, combine undrained tomatoes, salsa, broth, barley, water and seasonings. Bring to a boil over high heat. Cover and reduce heat to low; simmer for 20 minutes, stirring occasionally.

Add beans, corn and chicken. Increase heat to high; bring to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. Ladle into bowls.

Top with cheese and sour cream, if desired.

Created date

November 2012