Mexican Chicken & Barley Chili
Submitted by markarian
Mexican chicken and barley chili with pearl barley, corn, green chiles, tomatoes, and cumin in a hearty, stew-like broth. A filling twist on traditional chili that uses barley instead of beans.
YIELD
9 servingsPREP
15 minCOOK
60 minREADY
75 minPearl barley in a chili might sound unusual, but it works brilliantly here. The barley simmers for 40 minutes in a tomato-based broth with corn, green chiles, chili powder, and cumin, soaking up all that spiced liquid and turning plump, chewy, and deeply flavored. It adds a heartiness that beans don’t quite match.
Chopped cooked chicken goes in near the end, just long enough to heat through without drying out. This makes it a great recipe for using up leftover roasted or rotisserie chicken.
The chili thickens as it sits because the barley keeps absorbing liquid. A splash of water or chicken broth loosens it back up when reheating.
Kitchen Tips
- Use medium pearl barley, not quick-cooking. Quick barley turns to mush in 40 minutes. You want grains that hold their shape and have a satisfying chew.
- Don’t add the chicken too early. It’s already cooked, so extended simmering just dries it out and makes it stringy.
- This chili tastes even better the next day once the barley has fully absorbed the chili spices.
Variations
- Use leftover turkey instead of chicken after Thanksgiving for a seasonal version.
- Add a can of pinto or black beans alongside the barley for a more traditional chili feel.
- Top with shredded cheddar, a dollop of sour cream, and crushed tortilla chips.
Ingredients
Directions
In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender.
Add remaining ingredients except chicken.
Bring to a boil.
Reduce heat to low; cover.
Simmer 40 minutes, stirring occasionally.
Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender.
Add additional water or chicken broth if chili becomes too thick upon standing.
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