Chicken Barley Chili Recipe

Name: Chicken Barley Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 1/2 ounce) can tomatoes, diced, undrained (you can use seasoned tomatoes); 1 (16 ounce) jar of your favorite salsa; 1 (14 1/2 ounce) can fat free chicken broth (I like to use the reduced sodium); 1 cup quick-cooking barley; 3 cups water; 1 tablespoon chili powder; 1 teaspoon cumin; 1 (15 ounce) can black beans, drained and rinsed; 1 (15 1/4 ounce) can corn or (15 1/4 ounce) can corn mixed with chopped peppers, undrained; 1 1/2 lbs chicken breasts, cooked and diced (3 cups); cheddar cheese (optional); reduced-fat sour cream (optional)

Servings: persons

1 (14 1/2 ounce) can tomatoes, diced, undrained (you can use seasoned tomatoes)
1 (16 ounce) jar of your favorite salsa
1 (14 1/2 ounce) can fat free chicken broth (I like to use the reduced sodium)
1 cup quick-cooking barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 ounce) can black beans, drained and rinsed
1 (15 1/4 ounce) can corn or (15 1/4 ounce) can corn mixed with chopped peppers, undrained
1 1/2 lbs chicken breasts, cooked and diced (3 cups)
cheddar cheese (optional)
reduced-fat sour cream (optional)

1
In a large saucepan, combine first 7 ingredients (tomatoes through cumin).
2
Over high heat bring to a boil; cover and reduce heat to low.
3
Simmer for 20 minutes, stirring occasionally.
4
Add beans, corn and chicken; increase heat to high until chili comes to a boil.
5
Cover and reduce heat to low.
6
Simmer for another 5 minutes, or until barley is tender.
7
If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.
8
If desired, top each bowl of chili with a little shredded cheddar and a dollop of sour cream.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (14 1/2 ounce) can tomatoes, diced, undrained (you can use seasoned tomatoes), 1 (16 ounce) jar of your favorite salsa, 1 (14 1/2 ounce) can fat free chicken broth (I like to use the reduced sodium), 1 cup quick-cooking barley, and more.

Yes, Chicken Barley Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Barley Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions