Mexican Chicken& Barley Chili

Answer 1

Ingredients

• 1 c Chopped onion
• 1 Garlic clove minced
• 1 tb Vegetable oil
• 3 c Water
• 1/2 c Medium QUAKER Barley*
• 16 oz Canned tomatoes, chopped
• undrained 16 oz No-salt-added tomato sauce
• 14 1/2 oz Reduced sodium chicken broth
• (about 1-3/4 cups) 11 oz Canned whole kernal corn
• drained 4 oz Canned chopped green chiles
• drained 1 tb Chili powder
• 1/2 ts Ground cumin
• 3 c Chopped, cooked chicken
• (about 1-1/2 pounds)

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue cooking 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. Nine 1-cup servings *To use Quick QUAKER Barley, substitute 3/4 cup quick barley for medium barley and decrease water to 2 cups. Cook onion and garlic as directed above. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Add cooked chicken. Continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender.