The Humpherys Family

Southwestern Chicken Barley Chili

Recipe Added:  11/7/2011
1 can diced tomatoes, undrained
1 (16- oz ) can tomato sauce
1 3/4 cups chicken broth
1 cup medium barley (not quick cooking)
4 cups water
1 Tbsp chili powder
2 tsp cumin
1 tsp dried oregano
dash or more cayenne pepper
 2-3 boneless skinless chicken breasts, cut into bite-size pieces
1 can black beans, rinsed and drained
1 1/2 cups frozen corn
Garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips
In a large pot combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne pepper. Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired.

The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).
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