You may also like
Categories:
tomatoes salsa chicken broth barley water chili powder ground cumin kidney beans corn chicken Cheddar cheese
Viewed: 47 - Published at: 9 years agoIngredients
- 1 14-1/2 oz. can diced tomatoes
- 1 16-oz. jar salsa
- 1 14-1/2 oz. can chicken broth
- 1 cup pearled barley, uncooked
- 3 cups water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 15-oz. can kidney beans, drained and rinsed
- 1 15-1/4 oz. can corn, drained
- 3 cups cooked chicken breast, cut into bite-size pieces
- Optional: shredded Cheddar cheese, sour cream
Method
- In a stockpot, combine undrained tomatoes, salsa, broth, barley, water and seasonings. Bring to a boil over high heat. Cover and reduce heat to low; simmer for 20 minutes, stirring occasionally.
- Add beans, corn and chicken. Increase heat to high; bring to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. Ladle into bowls.
- Top with cheese and sour cream, if desired.
