A comforting and hearty chili recipe featuring tender chicken, wholesome barley, and a medley of flavorful spices.
Combine the diced tomatoes, salsa, chicken broth, barley, water, chili powder, and cumin in a large saucepan.
Stirring the mixture well ensures the spices are evenly distributed.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the saucepan.
Covering the saucepan helps retain moisture and cook the barley evenly.
Simmer the mixture for 20 minutes, stirring occasionally to prevent sticking.
Stirring occasionally prevents the barley from sticking to the bottom of the pan.
Add the black beans, corn, and shredded chicken to the saucepan and stir to combine.
Ensure the chicken is evenly distributed for consistent flavor.
Increase the heat to high until the chili comes to a boil, then reduce the heat to low and cover.
This step ensures the added ingredients are heated through.
Simmer for an additional 5 minutes, or until the barley is tender.
Taste the barley to check for doneness before proceeding.
Serve the chili in bowls and top with shredded cheddar cheese and a dollop of sour cream.
Adding the toppings just before serving enhances the presentation and flavor.
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