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Southwestern Chicken Barley Chili

Mel's Kitchen Cafe
  • minutes
  • Serves 6 to 8

INGREDIENTS

2

Chicken breasts (about 1 1/2 pounds), boneless skinless

1 15 ounce can

Black beans

1 1/2 cups

Corn, frozen kernels

1 tsp

Oregano, dried

1 14.5 ounce can

Tomatoes

1 3/4 cups

Chicken broth, low-sodium

4 cups

Water or additional low-sodium chicken broth

1 16 ounce can

Tomato sauce

1 cup

Barley, medium pearled

1 dash

Cayenne pepper

1 tbsp

Chili powder

2 tsp

Cumin

1

Cheddar cheese