Chicken Barley Chili
Quaker
1 (14 1/2 oz) can of tomatoes, diced and undrained
1 (16 oz) jar or can of salsa or tomato sauce
1 (14 1/2 oz) can of fat free chicken broth
1 cup of Quaker medium barley
4 cups of water
1 Tbsp chili powder (I left this out for the girls)
1 tsp cumin
1 (15 oz) can black beans, drained and rinsed (I used white kidney beans)
1 (15 oz) can of whole kernel corn
3 cups of chicken breast, cooked and cut (about 1 1/2 lbs)
Optional:
cheese
sour cream
In 6 quart saucepan, combine first 7 ingredients. Over high heat, bring to a boil; cover and reduce heat to low. Simmer for 40 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. Makes 11 (1 cup) servings
Nutritional info per 1 cup:
270 Calories
4 grams of fat
The girls had fun today. Adam worked from home this morning and they always enjoy when he wakes them up in the morning. I like it as well because they come downstairs in the most interesting outfits. :) But he couldn't go wrong today because I laid out their clothes. Today was Pajamas and Pancakes day at school. They wore their new matching pajamas that their Grandma gave them. I'm sorry you can't see the top well, it has a cute kitty cat on it. But it was one of those things that I realized I better get a picture as we were headed out the door. :)
Love to all!
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