Categories: soup-stew-chili -chowder
Ingredients
- 1 (4 1/2 oz.) can tomatoes, dice, undrained, (may use seasoned tomatoes)
- 1 (16 oz.) jar/can Salsa or tomato sauce
- 1 (14 1/2 oz.) can fat free chicken broth
- 1 cup Quaker Quick Barley
- 3 cups water
- Reduced or no fat cheddar cheese (optional)
- Reduced fat or fat free sour cream (optional)
Directions
- 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 upon standing 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.