Chicken & Barley Chili
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1½ pounds boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cups low sodium chicken broth
  • 1 can diced tomatoes
  • 2-3 tablespoons chipotle peppers in adobo sauce, very finely chopped
  • 3 cups water
  • 1 cup quick barley
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can dark red kidney beans
  • 1 cup frozen whole kernel corn
  • light sour cream & green onions to garnish
  1. In a large deep skillet heat the olive oil and brown the chicken. Remove the browned chicken and set aside.
  2. Add the onions to the skillet with a little splash of chicken broth and cook until soft, 4 or 5 minutes.
  3. Add the rest of the chicken broth, the diced tomatoes, the chipotle peppers, water, barley, chili powder & cumin.
  4. Bring it to a boil, cover, reduce the heat and simmer for 15 minutes.
  5. Add the black beans, kidney beans, and corn. Add the chicken back in. Re-cover and continue cooking for 15 more minutes. Add more water or broth if you want a thinner consistency.
  6. Garnish with the sour cream and green onions and serve.
Recipe by Sugar Dish Me at