I have another soup for you today. Well, chili actually. I love this hearty and delicious chili. It is a little bit different than your normal chili because this one has barley in it. I actually found this recipe on the back of the barley box. I love it! I love the slightly firm but chewy texture that the barley gives. It might sound odd, but it works extremely well. An added bonus, is that this is a very healthy chili and is not high calorie (as long as you watch the sour cream and cheese garnish!). I also think that this combination would be good in a white chili. Something to think about for the next time I make this.
Chicken
and Barley Chili
4
cups water
1
(14 ounce) can diced tomatoes, undrained
1
(14 ounce) can chicken broth
1
(16 ounce) jar salsa (Chipotle is delicious)
1
cup Medium Barley
1
Tablespoon chili powder
1
teaspoon cumin
1
(15 ounce) can black beans, drained
1
(15 ounce) can whole kernel corn, undrained
3
cups (about 1 ½ lbs) chopped cooked chicken breast
Sour cream, for topping, if desired
Shredded cheese, for topping, if desired
In
a 6 quart saucepan combine the water, tomatoes, chicken broth, salsa,
barley, chili powder, and cumin. Bring to a boil over high heat,
then cover and reduce heat to low. Simmer for 40 minutes, stirring
occasionally. Add the beans, corn, and chicken. Increase the heat
to high until the chili comes to a boil. Cover and reduce heat to
low. Simmer for an additional 5 minutes, or until heated through and
barley is tender. Serve with sour cream and shredded cheese, if desired. Makes about 11 cups.
Enjoy! -Cardamommy
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