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Chicken Barley Chili


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  • 14.5 oz can tomatoes, diced, undrained
  • 16 oz can tomatoe sauce
  • 14.5 oz can fat free chicken broth
  • 1 c. Medium Barley
  • 4 c. water
  • 1 tbsp chili powder
  • 1 tsp. cumin, ground
  • 15 oz. can black beans, drained, rinsed
  • 15 1/4 oz can whole kernel corn, undrained
  • 1 1/2 lbs. chicken breast cut into bite size pieces
  • reduced fat cheese


Servings 11


Step 1

In 6 qt saucepan, conbine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 40 mins. 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 mins. or until barles is tender. If chili is too thick, add more broth or water until desired thickness. Top with cheese and onions if desired.

11 cups, 1 c. per serving
WW 5 Points Plus points


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