Mexican Chicken and Barley Chili Recipe

Name: Mexican Chicken and Barley Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup onions chopped; 1 clove cloves, ground minced; 1 tablespoon vegetable oil; 3 cups water; 1/2 cup pearl barley medium; 16 ounces tomatoes, canned chopped, undrained; 16 ounces tomato sauce no salt added; 14 1/2 ounces chicken broth, low salt; 11 ounces corn kernels, canned drained; 4 ounces green chili peppers, canned chopped, drained; 1 tablespoon chili powder; 1/2 teaspoon cumin ground; 3 cups chicken cooked, chopped

Servings: persons

1 cup onions chopped
1 clove cloves, ground minced
1 tablespoon vegetable oil
3 cups water
1/2 cup pearl barley medium
16 ounces tomatoes, canned chopped, undrained
16 ounces tomato sauce no salt added
14 1/2 ounces chicken broth, low salt
11 ounces corn kernels, canned drained
4 ounces green chili peppers, canned chopped, drained
1 tablespoon chili powder
1/2 teaspoon cumin ground
3 cups chicken cooked, chopped

1
In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender.
2
Add remaining ingredients except chicken.
3
Bring to a boil.
4
Reduce heat to low; cover.
5
Simmer 40 minutes, stirring occasionally.
6
Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender.
7
Add additional water or chicken broth if chili becomes too thick upon standing.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 cup onions chopped, 1 clove cloves, ground minced, 1 tablespoon vegetable oil, 3 cups water, and more.

Yes, Mexican Chicken and 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.

Mexican Chicken and Barley Chili

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