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
-
reduced-fat sour cream
Instructions
- In a large saucepan, combine first 7 ingredients (tomatoes through cumin).
- Over high heat bring to a boil; cover and reduce heat to low.
- Simmer for 20 minutes, stirring occasionally.
- Add beans, corn and chicken; increase heat to high until chili comes to a boil.
- Cover and reduce heat to low.
- Simmer for another 5 minutes, or until barley is tender.
- If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.
- If desired, top each bowl of chili with a little shredded cheddar and a dollop of sour cream.