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Published on March 21, 2019

Quick Southwestern Chicken Barley Chili

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Southwest chicken ingredients


  • 1 can (14.5 ounces) low-sodium diced tomatoes, undrained
  • 1/2 cup salsa
  • 1 can (14.5 ounces) low-sodium chicken broth
  • 1 cup quick barley
  • 3 cups water
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1/2 cup chopped green pepper
  • 3 cups cooked chicken breast, cut into bite-size pieces (about 1.5 pounds boneless before cooking)


  1. In a 6-quart saucepan, combine the first seven ingredients.
  2. Over high heat, bring to a boil; cover and reduce heat to low. Simmer for 10 minutes, stirring occasionally.
  3. 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.

Serves: 10
Nutritional Information (Amount per 1 cup serving): Calories: 210, Fat: 2g, Carbohydrates: 29g, Fiber: 6g, Sodium: 200mg

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