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| Quaker Mexican Chicken and Barley Chili |
1 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
3 cups water
1/2 cup medium Quaker Barley
1 (16 ounce) can tomatoes
1 (16 ounce) can tomato sauce
1 (14 1/2 ounce) can chicken broth
1 (11 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chiles, drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
3 cups chopped, cooked chicken
In 4-quart saucepan or Dutch oven, cook onion and garlic in
oil until onion is
tender. Add remaining ingredients, except chicken. Use the
tomato juice and
chop the tomatoes. 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 too thick upon standing.
Makes 9 servings
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