Mexican Chicken and Barley Chili

Yield: 9 1-cup servings

Ingredients

1 cup chopped onion

1 clove garlic, minced

1 tablespoon vegetable oil

3 cups water

1/2 cup Medium Quaker barley

1 can (16 oz.) tomatoes, undrained, chopped

1 can (16 oz.) no-salt-added tomato sauce

1 can (14 1/2 oz.) reduced sodium chicken broth (about 1 3/4 cups)

1 can (11 oz.) whole kernel corn, drained

1 can (4 oz.) chopped green chilies, drained

1 tablespoon chili powder

1/2 teaspoon ground cumin

3 cups chopped, cooked chicken (about 1 1/2 lbs.)

Nutrition Facts

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.

Directions:

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.

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