Mexican Chicken and Barley Chili
| Yield: | 9 Servings |
| Categories: | Main Dishes, Poultry |
| 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 |
| DIVIDER | -- undrained | |
| 16 | oz | No-salt-added tomato sauce |
| 14 1/2 | oz | Reduced sodium chicken broth |
| DIVIDER | -- (about 1-3/4 cups) | |
| 11 | oz | Canned whole kernal corn |
| DIVIDER | -- drained | |
| 4 | oz | Canned chopped green chiles |
| DIVIDER | -- drained | |
| 1 | tb | Chili powder |
| 1/2 | ts | Ground cumin |
| 3 | c | Chopped, cooked chicken |
| DIVIDER | -- (about 1-1/2 pounds) |
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