Chicken Barley Chili

1 can (14.5 oz.) diced tomatoes with chilis, undrained

1 jar (16 oz.) salsa or tomato sauce

1 can (14.5 oz.) chicken broth

4 cups water

1 cup barley

1 Tbsp. chili powder

1 tsp. cumin

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

1 can (15.25 oz) sweet corn, undrained

3 cups cooked chicken breast, cut into ½ inch pieces (about 1 1/2 lbs)

Toppings: (optional)

sour cream, shredded cheese

In a large stockpot, combine the first 7 ingredients. Bring to a boil, then cover and simmer on low heat for approximately for 40 minutes.  Add black beans, corn, and chicken, then bring to a boil again.  Reduce heat, cover, and simmer on low for an additional 5 minutes.  Check barley to make sure it is soft and cooked through.  Chili will thicken upon standing; if you like, thin with additional water.  Serve hot, topped with sour cream, and/or cheese.  


Makes 11 (1 cup) servings.


(Recipe found on the back of the Quaker Medium Barley box.)