Chicken Chili With Barley
- 2 (14 1/2 ounce) cans tomatoes, diced but not drained
- 1 (10 ounce) can Ro-Tel diced tomatoes with peppers
- 4 cups fat free chicken broth or 4 cups water
- 1 cup barley
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 garlic cloves, chopped
- 1 onion, chopped
- 1 (15 ounce) can great northern beans
- 2 cups cooked chicken breasts, cut into small pieces
- In dutch oven, combine first 8 ingredients, bring to a boil.
- Then reduce heat, cover, and simmer 45 minutes, stirring occasionally.
- Add beans and chicken, bring to a boil over high heat again, then reduce heat and simmer, covered, another 15 minutes.
- If chili becomes too thick as it stands, add more chicken broth or water until chili reaches the desired consistency.
- Top with grated cheese or sour cream if desired.
tomatoes, rotel, chicken broth, barley, chili powder, cumin, garlic, onion, great northern beans, chicken breasts
Taken from www.food.com/recipe/chicken-chili-with-barley-184022 (may not work)