Chicken Barley Chili

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 (14 1/2 ounce) can tomatoes, diced, undrained (you can use seasoned tomatoes)
• 1 (16 ounce) jar of your favorite salsa
• 1 (14 1/2 ounce) can fat free chicken broth (i like to use the reduced sodium)
• 1 cup quick-cooking barley
• 3 cups water
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 1/4 ounce) can corn or 1 (15 1/4 ounce) can corn mixed with chopped peppers, undrained
• 1 1/2 lbs chicken breasts, cooked and diced (3 cups)
• cheddar cheese (optional)
• reduced-fat sour cream (optional)

Recipe

• 1 in a large saucepan, combine first 7 ingredients (tomatoes through cumin).
• 2 over high heat bring to a boil; cover and reduce heat to low.
• 3 simmer for 20 minutes, stirring occasionally.
• 4 add beans, corn and chicken; increase heat to high until chili comes to a boil.
• 5 cover and reduce heat to low.
• 6 simmer for another 5 minutes, or until barley is tender.
• 7 if upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.
• 8 if desired, top each bowl of chili with a little shredded cheddar and a dollop of sour cream.