https://1041.grocerywebsite.com/Recipes/Detail/346/Mexican_Chicken_and_Barley_Chili
Yield: 9 1-cup servings
| 1 | cup | chopped onion | |
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| 1 | clove | garlic, minced | |
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| 1 | tablespoon | vegetable oil | |
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| 3 | cups | water | |
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| 1/2 | cup | Medium Quaker barley | |
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| 1 | can | (16 oz.) tomatoes, undrained, chopped | |
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| 1 | can | (16 oz.) no-salt-added tomato sauce | |
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| 1 | can | (14 1/2 oz.) reduced sodium chicken broth (about 1 3/4 cups) | |
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| 1 | can | (11 oz.) whole kernel corn, drained | |
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| 1 | can | (4 oz.) chopped green chilies, drained | |
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| 1 | tablespoon | chili powder | |
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| 1/2 | teaspoon | ground cumin | |
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| 3 | cups | chopped, cooked chicken (about 1 1/2 lbs.) | |
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Yield: 9 1-cup servings
Approximate Nutrient Content per serving:
| Calories: | 270 | |
| Calories From Fat: | 72 | |
| Total Fat: | 8g | |
| Cholesterol: | 65mg | |
| Sodium: | 475mg | |
| Total Carbohydrates: | 24g | |
| Protein: | 26g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil . Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally.
Add cooked chicken; continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if chili becomes to thick upon standing.
Food Exchanges: Starch/Bread: 1/2, Meat: 3, Vegetable: 3
Recipe compliments of Quaker Oats
Please note that some ingredients and brands may not be available in every store.
https://1041.grocerywebsite.com/Recipes/Detail/346/Mexican_Chicken_and_Barley_Chili
