Introduction

Oh, hello there, friend! Do you ever crave something warm, hearty, and bursting with flavor that just feels like a hug in a bowl? I know I do, especially when the weather starts to turn a little crisp. Today, I’ve got a recipe that’s going to be your new best friend: Southwestern Chicken Barley Chili. It’s incredibly easy to throw together, surprisingly quick for how satisfying it is, and it’s the kind of dish that makes your whole kitchen smell amazing. Get ready to fall in love!

Why You’ll Love This Recipe

Fast: While it simmers, you can just relax! It’s ready in under an hour.
Easy: Seriously, just dump everything in one pot and let it do its thing.
Giftable: This chili is perfect for making a big batch and sharing with neighbors or friends who need a little cheering up.
Crowd-pleasing: From picky eaters to seasoned chili connoisseurs, everyone goes wild for this one.

Ingredients

Here’s what you’ll need to create this deliciousness:

1 (14.5-ounce) can diced tomatoes, undrained (Don’t drain them! All that juice is flavor.)
1 (16-ounce) can tomato sauce (The base for our rich, tomatoey goodness.)
1 ¾ cups low-sodium chicken broth (Keeps it savory without being too salty.)
1 cup medium pearled barley, not quick cooking (This is our secret to that wonderful, chewy texture.)
4 cups water or additional low-sodium chicken broth (Adds liquid and helps the barley cook perfectly.)
1 tablespoon chili powder (The star of our Southwestern show!)
2 teaspoons cumin (Adds that earthy, warm depth.)
1 teaspoon dried oregano (A little herbaceous magic.)
Cayenne pepper, to taste (Just a pinch to add a gentle warmth, or more if you like it spicy!)
2-3 boneless skinless chicken breasts, about 1 ½ pounds, cut into bite-size pieces (Easy to cook and shred!)
1 (15-ounce) can black beans, rinsed and drained (Adds a hearty protein boost and lovely texture.)
1 ½ cups frozen corn kernels (Sweet little pops of sunshine.)
Shredded cheddar cheese, sour cream, sliced green onions, tortilla chips, or other toppings, for serving (The best part – making it your own!)

How to Make It

Let’s get cooking! It’s as simple as can be.

Get started: Grab your biggest pot or Dutch oven. Toss in the diced tomatoes (juice and all!), tomato sauce, chicken broth, that lovely pearled barley, and the water (or more broth if you have it). Sprinkle in the chili powder, cumin, oregano, and a little pinch of cayenne pepper. Give it all a good stir.
Add the chicken: Now, nestle those bite-size chicken pieces right into the pot. Make sure they’re mostly submerged in the liquid.
Simmer away: Bring the whole mixture to a gentle boil over medium-high heat. Once it’s bubbling, reduce the heat to low, pop a lid on your pot, and let it simmer for about 45 minutes. This is when the magic happens – the barley will get tender, and the chicken will cook through beautifully.
Shred it up: Carefully remove the chicken breasts from the pot. I like to use two forks to shred them right into bite-sized pieces, or you can dice them up if you prefer. Then, just pop that delicious shredded chicken back into the pot.
Add the finishing touches: Stir in those rinsed and drained black beans and the frozen corn kernels. They don’t need long to cook, just enough to heat through.
Heat through: Let the chili simmer for another 10-15 minutes, uncovered this time, so it can thicken up just a bit and everything is perfectly warmed.
Serve it up! Ladle this glorious chili into bowls. Now for the fun part: pile on your favorite toppings! Shredded cheddar cheese, a dollop of cool sour cream, some fresh green onions, and crunchy tortilla chips are my go-to favorites. Enjoy every comforting spoonful!

Substitutions & Additions

This recipe is super forgiving, so feel free to play around!

Beans: Pinto beans or kidney beans work wonderfully if you don’t have black beans on hand.
Veggies: Feel free to add some diced bell peppers (any color!) or onions when you first start cooking for extra flavor and texture.
Spicy Kick: For more heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce at the end.
Smoky Flavor: A little smoked paprika can add a lovely smoky note if you’re a fan.

Tips for Success

A few little things I’ve learned along the way to make this chili even better:

Barley Choice: Make sure you’re using pearled barley, not quick-cooking barley. The pearled kind has a lovely chew that’s perfect for chili.
Don’t Overcrowd: Use a pot that’s large enough so everything has room to cook evenly.
Taste and Adjust: Always taste your chili before serving! You might want to add a little more salt, pepper, or cayenne to suit your palate.
Prep Ahead: You can chop your chicken and measure out your spices the day before to make assembly even faster on busy weeknights.

How to Store It

Leftover chili is often even better the next day! Store it in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully! Portion it into freezer-safe containers or bags for a quick meal on another day. Just thaw in the fridge overnight and reheat gently on the stovetop or in the microwave.

FAQs

Q: Can I make this vegetarian?

A: Absolutely! You can swap the chicken for extra beans, diced sweet potatoes, or your favorite plant-based protein. Use vegetable broth instead of chicken broth.
Q: How long does the barley take to cook?

A: Pearled barley usually takes about 40-45 minutes to become tender in this chili.
Q: My chili seems a little thin, what should I do?

A: No worries! You can remove the lid during the last 10-15 minutes of simmering to allow some of the liquid to evaporate and the chili to thicken. You could also mash some of the beans against the side of the pot to help thicken it.

Southwestern Chicken Barley Chili

A warm, hearty, and flavorful Southwestern Chicken Barley Chili that is easy to make and perfect for comfort food.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Servings 6

Equipment

Large pot or Dutch oven
Two forks for shredding chicken

Ingredients

Chili Base

14.5 ounce diced tomatoes undrained
16 ounce tomato sauce
1.75 cup low-sodium chicken broth
1 cup medium pearled barley not quick cooking
4 cup water or additional low-sodium chicken broth
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
to taste cayenne pepper

Protein & Veggies

1.5 pounds boneless skinless chicken breasts cut into bite-size pieces
1 15-ounce can black beans rinsed and drained
1.5 cup frozen corn kernels

Toppings

for serving shredded cheddar cheese
for serving sour cream
for serving sliced green onions
for serving tortilla chips

Instructions

Grab your biggest pot or Dutch oven. Toss in the diced tomatoes (juice and all!), tomato sauce, chicken broth, that lovely pearled barley, and the water (or more broth if you have it). Sprinkle in the chili powder, cumin, oregano, and a little pinch of cayenne pepper. Give it all a good stir.
14.5 ounce diced tomatoes
Now, nestle those bite-size chicken pieces right into the pot. Make sure they're mostly submerged in the liquid.
14.5 ounce diced tomatoes
Bring the whole mixture to a gentle boil over medium-high heat. Once it's bubbling, reduce the heat to low, pop a lid on your pot, and let it simmer for about 45 minutes. This is when the magic happens – the barley will get tender, and the chicken will cook through beautifully.
Carefully remove the chicken breasts from the pot. I like to use two forks to shred them right into bite-sized pieces, or you can dice them up if you prefer. Then, just pop that delicious shredded chicken back into the pot.
14.5 ounce diced tomatoes
Stir in those rinsed and drained black beans and the frozen corn kernels. They don't need long to cook, just enough to heat through.
14.5 ounce diced tomatoes
Let the chili simmer for another 10-15 minutes, uncovered this time, so it can thicken up just a bit and everything is perfectly warmed.
Ladle this glorious chili into bowls. Now for the fun part: pile on your favorite toppings! Shredded cheddar cheese, a dollop of cool sour cream, some fresh green onions, and crunchy tortilla chips are my go-to favorites. Enjoy every comforting spoonful!
14.5 ounce diced tomatoes

Notes

This recipe is super forgiving, so feel free to play around! Make sure you're using pearled barley, not quick-cooking barley. The pearled kind has a lovely chew that’s perfect for chili. Always taste your chili before serving! You might want to add a little more salt, pepper, or cayenne to suit your palate. You can chop your chicken and measure out your spices the day before to make assembly even faster on busy weeknights.