Southwestern Chicken Barley Chili

By Stef -

This was good and gets a 7. I left the chicken out, but it was still good. The recipe came from melskitchencafe.com.

  • 14.5-ounce can diced tomatoes, undrained
  • 16-ounce can tomato sauce
  • 1 3/4 cups low-sodium chicken broth
  • 1 cup medium pearled barley (not quick cooking)
  • 4 cups water or additional low-sodium chicken broth
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • dash cayenne pepper (more or less to taste)
  • 2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces (leave whole if using an Instant Pot/pressure cooker or slow cooker)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels
  • Shredded cheddar cheese, sour cream, sliced green onions, tortilla chips or other toppings

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