Chicken and Barley Chili

Submitted by patti k.

"I found this recipe on the back of a box of barley and thought it was a winner. I've tweaked it a bit, naturally, and expect you to do the same. (Recipes are like the pirate code, right? "Mostly guidelines")"

 

• Ready In: 1hr 15mins
• Ingredients: 15
• Serves: 9

ingredients

• 1 cup chopped onion
• 1 garlic clove, minced
• 1 tablespoon vegetable oil
• 3 cups water
• 1⁄2 cup barley
• 1 (28 ounce) can crushed tomatoes
• 2 cups chicken stock
• 1 1⁄2 cups frozen corn kernels
• 1 (14 1/2 ounce) can black beans, undrained
• 1 (4 ounce) can chopped green chilies (or fresh if you've got them)
• 1 -2 tablespoon chili powder
• 1 -2 teaspoon cumin
• 1⁄2 - 1 teaspoon oregano
• 3 cups chopped cooked chicken
• salt (add to taste) (optional)

directions

1. In a 4-qt saucepan or Dutch oven, cook onion and garlic in oil till onion is tender.
2. Add remaining ingredients except chicken.
3. Bring to a boil. Reduce heat to low.
4. Cover and simmer 40 minutes, stirring occasionally. Add more water or stock if it seems too thick.
5. Add cooked chicken; continue simmering 5-10 minutes till chicken is heated through and barley is tender.
6. Taste to adjust seasonings - I'm sure I add more chili powder and cumin than this calls for, maybe a touch of oregano.
7. Salt is up to you - always easier to add it at the end than start with too much.

Reviews

[jlsepp]

This was easy and delicious! Best part was that my young kiddos loved it too!! I added kidney beans in addition to the black and also drained and rinsed the beans before adding to the stock. Also, instead of using 3 cups water I sub'd chicken stock and omitted any table salt. This would be even better with Costco rotisserie chicken and would make it that much easier. Yum!

 

[npettit]

This is a great recipe. I make this so often and freeze individual portions to take for lunch during the week. I usually start with a pould of ground chicken and cook it with the onions and follow the recipe from there. My husbad really likes this chili too!

 

[PaulaG]

A quick and hearty soup perfect for the cold weather that we have been having. I used a combination of New Mexico chili powder and some ancho chili powder and being the garlic lover that I am, added 3 cloves of garlic.

 

[Montana Heart Song]

I love this recipe! I left out the corn because some family members don't care for it in soups. I added choppped celery instead. I have cubes of chicken stock in freezer so this was easy. For me, the mild green chilies was perfect. Others could use hotter spices or sauces if desired. Great!

 

[Hey Jude]

Very good...I made this as written, using a grocery store rotisserie chicken. I made this 2 days ahead of serving....brought it to a pot-luck kind of dinner at another couple's house. We (and they) loved it but we all agreed it needed some Tabasco to make it perfect. Thanks for the recipe Pattikay :)