Chicken Barley Chili- the perfect meal for a Fall weekend!

Perfect for Sunday games, or even a quick weeknight meal that the whole family will love!

By Elisa - Publisher, Macaroni Kid West Morris January 30, 2020

This is a favorite in our house for a weeknight meal, but also for entertaining some friends! Switch up your regular chili recipe for the big game this weekend!

*Tip- Pair it with your favorite cornbread with some cheddar cheese mixed into the batter!

Chicken Barley Chili 

Serves 8-10 people


1 (14.5 oz) can Italian diced tomatoes

 1 (16 oz) jar/can salsa or tomato sauce (I use a black bean and corn salsa when I want more spice)

2 cups of organic chicken stock, add more stock if needed 

1 cup barley 

 3 cups water

 1 tablespoon chili powder (use less or more depending on how spicy you like it)

1 tsp. cumin 

1 (15 oz) can black beans, drained and rinsed 

1 (15 oz.) can corn, drained

 1 1/2 lbs. chicken breasts, cut into bite sized pieces and cooked (you can boil if you’d like!)

OR shred a store bought rotisserie chicken

Shredded Cheddar cheese, sour cream, avocado slices, tortilla chips (optional and to your liking)


In a large pot, combine the first 7 ingredients. Bring to a boil, cover, reduce heat to low. 

Simmer for 25 min, stirring occasionally. 

Meanwhile, boil chicken in separate pan. 

Add beans, corn and chicken to large pot. If chili is getting to “dry”, add more stock or water.

 Increase heat to high until chili comes to boil. 

Cover and reduce heat to low. 

Simmer for 10-20 minutes or until barley is tender. Top with shredded cheddar, a dallop of sour cream and a few tortilla chips.