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Location: Texas, United States

Monday, November 26, 2007

Chicken Barley Chili (or Turkey Barley Chili)

1 (14 1/2 ounce) can tomatoes, diced, undrained (you can use seasoned tomatoes)
1 (16 ounce) jar salsa or tomato sauce (I used leftover pizza sauce)
1 (14 1/2 ounce) can fat free chicken broth
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 corn mixed with chopped peppers, undrained
1 1/2 lbs chicken breasts, cooked and diced (3 cups)
cheddar cheese (optional) (pictured with crumbled queso fresco because it's what we had)
reduced-fat sour cream (optional)

In a large saucepan, combine first 7 ingredients (tomatoes through cumin).
Over high heat bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally.

Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.

If desired, top each bowl of chili with a little shredded cheddar and a dollop of sour cream.



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