Mexican Chicken & Barley Chili Recipe

Mexican Chicken Barley Chili Recipe


1 c of onion; chopped
1 cl of minced garlic
1 Tbsp of vegetable oil
1/2 c of barley (Quaker, medium)
16 ozs of chopped tomatoes in can; undrained
16 ozs of tomato sauce (no salt)
14.5 ozs of chicken broth (reduced salt)
11 ozs of canned corn (whole kernel); drained
4 ozs of canned green chilies; drained chopped
1 Tbsp of chili powder
3 c of water
1/2 tsp of cumin; ground
3 c of chicken; cooked chopped


Saute garlic and onion with oil in a 4 quart saucepan ’til translucent. Add in barley, tomatoes, tomato sauce, chicken broth, corn, green chilies, chili powder, water and cumin.

Allow to boil then lower heat. Cover and let it simmer for 40-45 minutes, occasionally stir. Add the chicken and cook for 5-10 minutes ’til chicken meat is completely heated and the barley becomes tender.

Mix some broth or as necessary. Good for 9 persons.

Mexican Chicken Barley Chili Recipe

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