Southwestern Chicken Barley Chili
User Reviews
4.7
Southwestern Chicken Barley Chili
Description
This chili recipe brings together diced tomatoes, tomato sauce, chicken broth, and water with pearled barley to create a textured base. Chicken breasts are added and cooked until tender. The addition of black beans and corn near the end brings more body and sweetness. Chili powder, cumin, oregano, and cayenne pepper season the pot, contributing a southwestern flavor profile.
The chili is simmered on the stovetop until the barley is chewy and the chicken is cooked through. Leftovers tend to thicken as they cool, so additional chicken broth or water can be stirred in when reheating to loosen consistency.
The chili is suitable as a main dish and can be topped with shredded cheddar cheese, sour cream, green onions, or tortilla chips for added texture and complementary tastes. It is adaptable for both stovetop and pressure cooker preparation; instructions include options for the Instant Pot and slow cooker methods where the chicken is cooked whole and shredded later to retain moisture.
Variations include omitting meat for a vegetarian version or adding pre-cooked chicken at the end. The recipe balances protein, grains, and vegetables for a satisfying, protein-rich meal.
Ingredients
- 1 (14.5-ounce) (14.5-ounce) can diced tomatoes undrained
- 1 (16-ounce) (16-ounce) can tomato sauce
- 1 ¾ cups chicken broth low-sodium
- 1 cup pearled barley not quick cooking, medium
- 4 cups water or additional low-sodium chicken broth
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano dried
- cayenne pepper more or less to taste, dash
- 2-3 chicken breast about 1 1/2 pounds, cut into bite-size pieces (leave whole if using an Instant Pot/pressure cooker or slow cooker, boneless skinless
- 1 (15-ounce) (15-ounce) can black beans rinsed and drained
- 1 ½ cups corn kernels frozen
- cheddar cheese sour cream, sliced green onions, tortilla chips or other toppings, shredded
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
- Updated recipe includes instructions for stovetop, Instant Pot, and slow cooker methods.
- For pressure cooking or slow cooking, add beans at start and leave chicken whole to prevent drying; shred chicken after cooking.
- The chili can be made meatless by omitting chicken or by adding cooked chicken at the end rather than cooking raw chicken in the chili.
- Add extra broth or water when reheating to adjust thickness due to thickening upon cooling.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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