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MEXICAN CHICKEN AND BARLEY CHILI
The great flavor of chili with a twist! I brought in the makings for the soup to share with several of my
co-workers.
1 c. chopped onion (or 1/3 c. of dried onion)
1 clove garlic, minced
1 tsp. veg. oil
2 c. water
one 14 1/2 oz. can chicken broth (about 1 3/4 c.)
one 11 oz. can of whole kernel corn, drained
one can 4 oz. chopped green chilles
one can 16 oz. chopped tomatoes
1 can 16 oz. tomato sauce
1 tbl. chili powder
1/2 tsp. ground cumin
3 c. chopped, cooked chicken
3/4 c. of quick Quaker barley
One top of the stove: cook onion and garlic in oil until onion is tender.
Add remaining ingredients and cook until barley is done and chicken is
heated through. About 10 minutes of simmering. Add additional water if
necessary. (One cup serving = 270 calories.
My method in the crock pot: Use dried onion, already minced garlic in the
jar, omit the oil as you don't need it, dump in all the rest of the stuff
except the barley and cook on high for 3-4 hours or on low for 8-10 hours.
About 10-15 minutes before serving add in the barley and cook until barley
is tender. Serve.
Works great for a work place soup to share. If you like your soup with more
kick, add in some crushed red pepper.
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