Donna’s chicken barley chili
This is a super easy soup to prepare and so full of flavor. The barley gives it extra texture and as a whole grain adds extra fiber – 10 grams per serving!
1 cup pearled barley
1 can (15 ounces) canned diced tomatoes 1 can (15 ounces) canned black beans, drained and rinsed 1 can (15 ounces) canned corn, drained 1 can (15 ounces) salsa
1 can (15 ounces) fat-free chicken broth 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon ground fennel 1 pound cooked chicken, diced salt and pepper to taste hot sauce to taste
Cook barley until tender in 3 cups of water according to package directions. Drain and set aside.
In a large soup pot, combine tomatoes, black beans, corn, salsa, chicken broth, chili powder, cumin, and fennel. Bring to a boil. Add cooked barley and chicken. Reduce heat and simmer for 20 – 30 minutes or until flavors have blended. Add salt and pepper to taste. Add hot sauce and extra chili powder to taste. If chili is too thick, add additional broth to reach desired consistency.
Nutritional information per serving (8):
Fat, gm.: 4
Protein, gm.: 26
Carbs, gm.: 41
Cholesterol, mg.: 50
Fiber, gm.: 10