Chicken Barley Chili ~ Recipe & Review
My 5 year old loves soups! Since Sunday of last week she has been asking me that she wants warm belly soup! Finally I made some today. At first I was just going to make a simple chicken soup but I didn't have time to go to the farmer's market to get the veggies. So I opened the cabinet last night and I saw the Quaker Barley box. I looked at the back of it, I save and use lots of can and box recipes, and there was a recipe for Chicken Barley Chili. Hmmm..... I had all the ingredients, which isn't a whole lot, and I had defrosted and cooked some chicken the night before as well as saved the chicken broth. So Yum! I thought for sure my Vetty (her name is Yvette) will love this recipe. BTW she loves the Wendy's Chili.
So at 5pm I got out all the ingredients (canned tomato, corn, black beans, tomato sauce, spices, broth, and chicken). And it was ready in less than 30 minutes!
Here's the Recipe:
Chicken Barley Chili
1 (14.5oz) can Tomatoes, diced, undrained (may use seaseoned tomatoes)
1 (16oz) jar/can Salsa or tomato sauce
1 (14.5oz) can Fat free chicken broth
1 cup Quaker Quick Barley
3 cups Water
1 tbls Chili power
1 tsp Cumin
1 (15oz) can Black beans, drained, rinsed
1 (15 1/4oz) can Corn, whole kernel or corn with peppers, undrained
3 cups Chicken breast, cooked, cut into bite-sized pieces
Reduced or no fat cheddar cheese (optional)
Reduced fat or fat free sour cream (optional)
In 6-quart saucepan, combine first 7 ingredients. 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 uponstanding the chili becomes too thick, add more chicken broth or water until chili is desired consistency. If desired, top with shredded cheese and sour cream.
MAKES 11 (1 cup) servings.
NUTRITIONAL INFORMATION PER 1 CUP SERVING: Calories 270, Fat 4 g, Calories from Fat 30, % Calories from Fat 12%, Cholesterol 60 mg, Sodium 700 mg, Carbohydrate 7g, Dietary Fiber 5g, Protein 32g.
The Outcome: It actually was ready in less than 30 minutes. I think it was because I had everything opened and ready to go. I also put in the barley right as it began to boil. My husband doesn't like the barley so tough, so that's why I put it in a bit early. I also had the chicken in sooner so it could soak up and distribute the flavor that had as well. Okay, so I did a bit of tweakin'. That's my thing! :p
So, let me say... Vetty loved it. She liked the crunch of the corn and it definately gave her warm soup belly. Here are some pics.
This review is of both Quaker Quick Barley and their recipe. First rating is on the Quaker Quick Barley and the second is on the Chicken Barley Chili Recipe from the back of the Quaker Quick Barley box.
Cost: Very Affordable/Affordable
The box of the Quaker Barley is under $3 and can be found in most grocery stores in you area. I bought mine at H-E-B, can't recall the price.
The recip calls for mostly canned vegetables which can be as low as $1 so the average price for this recipe would range anywhere between $7-$13. This recipe can also serve up to 11 servings. So that is still a bargain price per person.
Preparation: Easy - Less than 5 minutes
The preparation for this dish was super easy. I usually cook ahead beef or chicken that I know I will be using during the week. So, I had my chicken breasts pre-cooked. All I had to do was chop it into bite size pieces, I did them a bit larger. I then had to wait for the broth to boil before adding the cans of vegetables. That was that!
Cooking Time: 20 minutes
The box states to bring to a boil and then simmer for 20-25 minutes, total time. Since I threw in the barley ahead of schedule the actual cooking time was less than 20 minutes. I also had everything ready to go which made everything go a bit quicker.
Texture: Nice 'N Chunky
We love chunky in this family. So, no complaints. You could chop the chicken into small peices or get a smaller diced tomato and use pinto or navy beans. The beans were soft and the corn was crunchy. You could also mash everything up a bit to give it a more thick consistency.
Taste: Taste can be determined while preparing the dish. You can add as much cumin or chili powder as needed. We are from Mexican heritage, so we added a bit more cumin and chili to the dish, which makes your mouth water a bit more.
The smell while it was cooking was a bit bland. But as it simmered and you opened the lid to stir or what not you could smell the chili powder making its way into every nook n crany. YUM!
Overall: Extra Large
This recipe is definitely in our cycle of recipes. I don't even think I need the recipe any more. It's stuck in my head.
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