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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-cup Print This Page