Try this flavorful, delicious, creamy, hearty Chicken Barley Chili. So simple to make and it feeds an army!
This is one of my favorite recipes on this blog. And the recipe I make most often.
I really can’t say enough about this Chicken Barley Chili. It’s unbelievable. Who would have thought a recipe of such greatness would be printed on the back of a Quaker Oats Barley box.
This stuff gets devoured in my house! No critiques, no complaints – it’s a silent dinner with an occasional “mmmmm” and “it’s so good”. Total win for me – delicious, filling, it’s so easy to make and everyone loves it. Oh – did I mention the leftovers? I loovvve the leftovers! This makes a ton of chili – I’d say about 10 large servings. You’ll love the leftovers too – soups, stews and chili always have a way of tasting better the next day.
Not much effort for something so hearty & delicious.
This chili really isn’t much more than sauteing an onion and some garlic and throwing a bunch of canned ingredients together in a pot.
You’ll notice ” 1 1/2 pounds of cooked chicken” is listed as an ingredient. I’m going to recommend poaching the chicken in a heavily seasoned broth. There’s absolutely no reason you should add bland chicken to this chili. Take it up a notch. Create layers of flavor – you’ll appreciate every bite.
Poaching is such a simple technique and results in foolproof tender and flavorful chicken breasts. I use a large dutch oven where all chicken breast tenders fit in without too much crowding. I added 1 1/2 cup of broth made from a tomato/chicken bouillon, 1 heaping tablespoon Adobo seasoning (Goya brand), 1/4 teaspoon pepper and a pinch of oregano. The chicken goes into the chili towards the end of cooking. So get the chili going then poach the chicken and shred it.
Sour Cream is a must!
Serve this chili with a big spoonful of sour cream and shredded cheese. This chili is delicious as is – but the sour cream and cheese take it to a whole other level. It’s so thick, creamy, delicious – it’s almost like a dip. Oh my yum. Don’t forget a bowl of tortilla chips for dipping or crushing on top. If you feel the need for a little heat, add a few shakes of chipotle hot sauce. It’s all good.
I love, love, love this Chicken Barley Chili and I hope you do too! I’d love to hear your thoughts on it! Until next time…Happy Cooking : )
Chicken Barley Chili
- 1 medium onion diced
- 3 clove garlic minced
- 1 tbsp olive oil
- 1 can diced tomatoes undrained (14.5 oz can)
- 1 can chicken broth 14.5 oz or 1 3/4 cup broth
- 1 jar/can salsa 15 oz – 20 oz
- 4 cup water
- 1 cup Quaker Medium Barley
- 3 tablespoon sofrito optional
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/8 teaspoon chipotle powder optional
- pinch of pepper
- 1 can black beans drained and rinsed (15 oz)
- 1 can corn undrained (15 oz)
- 1 1/2 – 2 pound chicken breast cooked and shredded (I recommend poaching in a heavily seasoned broth)
- 1 tablespoon shredded cheese each serving
- 1 tablespoon sour cream each serving
- salt and pepper to taste
- In a LARGE dutch oven or stockpot, heat up oil and add onions. Saute for about 10 minutes or until onions are golden.
- Add minced garlic, saute for a minute.
- Add in diced tomatoes, tomato sauce (or salsa), broth, water, barley, sofrito, chili powder, salt, cumin, chipotle powder and pepper.
- Over medium-high heat, stirring often, bring to a boil. Cover, reduce heat to low. Simmer for 45 minutes, stirring occasionally.
- Add beans, corn and chicken. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium and simmer for 10 minutes, stirring often. Check that barley is tender. Remove from heat.
- Season to taste with salt & pepper if necessary.
- Top with a spoonful of shredded cheese and sour cream and mix it all up. Serve with tortilla chips. Enjoy : )
- Recipe adapted from Quaker Oats
Want a spicy Buffalo Chicken Chili? Here’s my recipe for that!