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Chicken Barley Chili Quaker Oats

Chicken Barley Chili

Try this delicious, creamy, filling, hearty Chicken Barley Chili. So simple to make and it feeds an army!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Soup, Stews
Cuisine American
Servings 8 servings


  • 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
Keyword chicken barley chili, chicken chili, chili