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Enjoy this recipe from 101 Hearty Recipes Cookbook.
Submitted by: Renae Scheiderer from Beallsville, OH
14-1/2 oz. can diced tomatoes
16-oz. jar salsa
14-1/2 oz. can chicken broth
1 c. pearled barley, uncooked
3 c. water
1 T. chili powder
1 t. ground cumin
15-oz. can kidney beans, drained and rinsed
15-1/4 oz. can corn, drained
3 c. cooked chicken breast, cut into bite-size pieces
Optional: shredded Cheddar cheese, sour cream
In a stockpot, combine undrained tomatoes, salsa, broth, barley, water and seasonings. Bring to a boil over high heat. Cover and reduce heat to low; simmer for 20 minutes, stirring occasionally. Add beans, corn and chicken. Increase heat to high; bring to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. Ladle into bowls. Top with cheese and sour cream, if desired. Serves 8 to 10. | |
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In a stockpot, combine undrained tomatoes, salsa, broth, barley, water and seasonings. Bring to a boil over high heat. Cover and reduce heat to low; simmer for 20 minutes, stirring occasionally. Add beans, corn and chicken. Increase heat to high; bring to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. Ladle into bowls. Top with cheese and sour cream, if desired. Serves 8 to 10. |
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