Recipe Finder - Quick Southwestern Chicken Barley Chili

Yields 10 Cups servings

1 can (14.5 oz) diced tomatoes, no salt added,undrained

1/2 cup salsa

1 can (14.5 oz) fat-free chicken broth

1 cup Quaker® Quick Barley

3 cups water

1 tablespoon chili powder

1 teaspoon cumin

1 can (15 oz ) black beans, drained and rinsed

1 cup frozen whole kernel corn

1/2 cup chopped green pepper

3 cups cooked chicken breast, cut into bite-sized pieces(about 1-1/2 lbs boneless before cooking)

In 6-qt saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 10 minutes, stirring occasionally. Add beans, corn, pepper 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.

Serving Size: 1/10 recipe (1 cup)

Calories: 210

Total Fat: 2 grams

Saturated Fat: 0.5 grams

Cholesterol: 35 mg

Sodium: 250 mg

Total Carbohydrates: 29 grams

Dietary Fiber: 6 grams

Protein: 19 grams