Make This! Chicken & Barley Chili

I tried a new recipe on Trick or Treat night, and I must say it was the BEST recipe I've attempted in a long time! I filed it under "Crock Pot Recipes" because I just dumped everything in the crock pot for a few hours, but you can also make it in less than 30 minutes. We were so busy gobbling it up that I forgot to take pictures, so please enjoy this picture courtesy of Gooseberry Patch, from whence this dandy recipe came.

*** NOTES ***

Fear not the barley. Spouse was a little concerned about this ingredient, but it essentially thickens the soup without adding any noticeable flavor. After quite a bit of searching, I finally found it in the soup section at the grocery store.

Fear not the kidney beans. Spouse has some sort of aversion to beans in general, but he thought the kidney beans were just fine. He has requested that we try it with black beans next time, which I think would also be good.

Rotisserie chicken. Do it.

Skip the cheese and go straight for the sour cream. Trust me on this.

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Chicken and Barley Chili

Source: Gooseberry Patch  

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.