Chicken Barley Chili

My mom introduced me to this delicious and easy recipe that makes great leftovers. And she found it on the back of the Quaker Quick Barley box. I had a couple friends over to sample it and they approved. So give it a shot yourself.

Ingredients
1 (14 1/2 oz) can tomatoes diced, undrained
1 (16 oz) jar/can salsa or tomato sauce
1 (14 1/2 oz) can chicken broth
1 cup QUAKER Quick Barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 oz) can black beans, drained and rinsed
1 (15 1/4 oz) can whole kernel corn
3 cups chicken breast cooked and diced (about 3 chicken breasts)

Directions
1. Cook chicken in the oven for 30 minutes at 350. Dice into cubes and set aside.
2. In a large soup pot, combine the first 7 ingredients (tomatoes, salsa, chicken broth, barley, water, chili powder, and cumin)
3. Over high heat bring to a boil; cover and reduce heat to low.
4. Simmer for 20 minutes, stirring occasionally.
5. Add beans, corn, and chicken. Increase heat to high until chili comes to a boil. 

6. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. 

Top with shredded cheese and sour cream and enjoy. 


Credit to Quaker Oats for this recipe