Monday, October 4, 2010

Chicken Barley Chili

The great flavor of chili with a healthy twist!

1 (14 1/2 oz) can Tomatoes, diced , un-drained.
1 (16 oz) jar salsa
1 (14 1/2) oz can Fat free chicken broth
1 cup Quaker Medium Barley
4 cups Water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 oz) can black beans, drained, rinsed
1 (15 1/4 oz) can Corn, whole kernel or cor with peppers, un-drained
3 cups chicken breasts, cooked cut into bite size pieces
Reduced or no fat cheddar cheese (optional)
Reduced fat or fat free sour cream (optional)

In 6 quart saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 40 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 to thick, add more chicken broth or water until chili is desired consistency. If desired, top with shredded cheese and sour cream. Makes 11 (1 cup) servings.