Southwestern Chicken Barley Chili
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4.7
201 reviews
Excellent
Southwestern Chicken Barley Chili
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 (14.5-ounce) (14.5-ounce) can diced tomatoes undrained
- 1 (16-ounce) (16-ounce) can tomato sauce
- 1 ¾ cups low-sodium chicken broth
- 1 cup medium pearled barley not quick cooking
- 4 cups water or additional low-sodium chicken broth
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- Dash cayenne pepper more or less to taste
- 2-3 boneless skinless chicken breasts about 1 1/2 pounds, cut into bite-size pieces (leave whole if using an Instant Pot/pressure cooker or slow cooker)
- 1 (15-ounce) (15-ounce) can black beans, rinsed and drained
- 1 ½ cups frozen corn kernels
- shredded cheddar cheese sour cream, sliced green onions, tortilla chips or other toppings
Instructions
- Stovetop: In a large pot (about 6 quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well.
- Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer.
- After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with toppings, if desired.
- The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).
- Instant Pot {Pressure Cooker}: In the insert of a 6-quart or larger electric pressure cooker (like the Instant Pot) combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano, cayenne (if using), and beans. Stir well.
- Nestle the chicken into the mixture. Secure the lid and cook on high pressure for 18 minutes (for the Instant Pot, select Manual, then dial down or up to the correct time; it will start automatically).
- Let the pressure cooker naturally release pressure for 10 minutes then quick release the remaining pressure (if liquid sputters through the valve, cover with a damp cloth while releasing pressure or wait a few minutes before releasing the rest of the pressure).
- Remove the chicken to a cutting board or plate and shred or cut into bite-size pieces. Stir the chicken and corn back into the pot. Heat through. Serve the chili with toppings, if desired.
- The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).
- Slow Cooker: In the insert of a 6-quart or larger slow cooker combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano, cayenne (if using), and beans. Stir well.
- Nestle the chicken into the mixture. Cook on low for 7-8 hours or high for 4-5 hours.
- Remove the chicken to a cutting board or plate and shred or cut into bite-size pieces. Stir the chicken and corn back into the slow cooker. Heat through. Serve the chili with toppings, if desired.
- The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).
Notes
- UPDATE: I posted this recipe nearly six years ago and updated it today (1/2017) with new photos + directions for using an Instant Pot or slow cooker since over the years, I've found I usually make it in either one of those. Please note that I've kept the stovetop directions the same since I know many of you still make it that way, but for the Instant Pot and slow cooker directions, I add the beans with the other ingredients and leave the chicken whole (so it doesn't dry out while cooking); I shred the chicken at the end and stir it back into the soup with the corn to heat through.
- Meat: also, this chili takes very well to eliminating the chicken altogether for a meatless endeavor OR cooking it all up without uncooked chicken and adding chopped, cooked chicken (a rotisserie chicken would be great here) at the end with the corn to heat through.
Nutrition Information
Show Details
Serving
1 Serving
Calories
314kcal
(16%)
Carbohydrates
56g
(19%)
Protein
20g
(40%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
24mg
(8%)
Sodium
1039mg
(43%)
Fiber
14g
(56%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 314kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 20g | 40% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 1039mg | 43% |
| Fiber | 14g | 56% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
201 reviews
Excellent
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