Chicken Barley Chili

Serves: (makes 6 ½ cups soup) 4 people

Start-to-Finish: 60 minutes

Ingredients:

1 (14.5-oz) can petite diced tomatoes

1 (8-oz) jar salsa

1 (14.5-oz) can chicken broth

1/2 cup barley

1 1/2 cups water

1/2 TBSP chili powder

1/2 tsp cumin

1/2 (15-oz) can black beans, drained and rinsed

1 (8.75-oz) can corn, undrained

1 (12.5-oz) can cooked chicken, drained

Directions:

1. Combine tomatoes, salsa, broth, barley, water, chili powder, and cumin into a pot.

2. Bring to a boil over high heat, cover, and reduce heat to low.

3. Simmer for 45 minutes, stirring occasionally.

4. Meanwhile, rinse and drain black beans.

5. After 45 minutes, add chicken, black beans, and corn to the chili mixture.
6. Cover and continue cooking for 5-10 minutes or until barley is tender.

Chicken Barley Chili

Recipe By: on the back of the Quaker Quick Barley Box
Serves: 11 cups

Ingredients:
1 (14-oz) can diced tomatoes
1 (16-oz) jar salsa
1 (14-oz) can chicken broth (or I used 2 chicken bouillon cubes and 2 cups of water)
1 cup quick barley
3 cups water
1 TBSP chili powder
1 tsp cumin
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can corn, undrained
1 (13-oz) can chicken

Directions:
1. Combine first 7 ingredients into a big pot.
2. Bring to a boil over high heat.
3. Cover and reduce heat to low.
4. Simmer for 20 minutes, stirring occasionally.
5. Rinse and drain black beans.
6. Shred chicken in separate bowl.
7. Then add chicken, black beans and corn to the chili mixture.
8. Increase the heat to high and again bring to a boil.
9. Cover and reduce to low and let simmer for 5 minutes or until barley is tender.