Hearty Southwestern Chicken Barley Chili

Deliciously healthy and incredibly satisfying, this Southwestern Chicken Barley Chili has been a cherished family favorite for years! We’ve meticulously updated the recipe with straightforward Instant Pot and slow cooker directions, making it simpler than ever to bring this wholesome meal to your table.

Discover Your New Favorite Chili: Southwestern Chicken Barley Perfection

There are some recipes that just stick with you, weaving themselves into the fabric of your family’s culinary traditions. This Southwestern Chicken Barley Chili is undeniably one of them. For over five years, it has consistently earned its place as a go-to meal, cherished for its robust flavor, comforting warmth, and the ease with which it comes together. What started as a beloved stovetop recipe has evolved, embracing the convenience of modern kitchen appliances. Now, with updated instructions for both the Instant Pot and slow cooker, preparing this hearty chili is more effortless than ever, freeing up your time while still delivering that incredible homemade taste.

Why This Southwestern Chicken Barley Chili Deserves a Spot in Your Recipe Rotation

Beyond its undeniable deliciousness, this chili offers a perfect blend of health and heartiness. The vibrant Southwestern spices, tender chicken, and nutrient-rich barley create a symphony of flavors and textures that satisfies on every level. It’s the kind of meal that warms you from the inside out on a chilly evening, yet remains light enough to enjoy even when the weather turns warmer. We believe a truly great recipe is one that can adapt to your lifestyle, and this chili does just that, allowing you to choose the cooking method that best suits your schedule.

The Wholesome Secret Ingredient: Pearled Barley

If you’re new to the idea of adding barley to your chili, prepare to be amazed. Pearled barley is the unsung hero of this recipe, transforming a classic chili into something truly special. Unlike other grains, barley boasts a wonderfully chewy, tender texture that stands up beautifully to the slow simmering or pressure cooking process. It absorbs all the rich, savory flavors of the chili, adding a wholesome and satisfying depth that you won’t find with traditional chili fillers. Packed with fiber and nutrients, barley not only makes this chili incredibly hearty but also contributes to its healthy profile, making it a meal you can feel good about serving your loved ones.

Three Easy Ways to Cook Your Perfect Chili: Stovetop, Instant Pot, or Slow Cooker

One of the many reasons this Southwestern Chicken Barley Chili remains a steadfast favorite is its incredible versatility in preparation. Whether you prefer the traditional simmering on the stovetop, the speed of an Instant Pot, or the convenience of a slow cooker, we’ve got you covered. Each method yields a deliciously flavorful chili, allowing you to choose based on your time and preference.

• Stovetop Method: The classic approach, perfect for those who enjoy the aroma filling their kitchen. This method allows you to visually monitor the chili’s consistency and ensures the barley cooks to perfection over a steady simmer. It’s a rewarding, hands-on cooking experience.
• Instant Pot (Pressure Cooker) Method: For busy weeknights when time is of the essence, the Instant Pot is a game-changer. This method drastically cuts down on cooking time without compromising on flavor. The pressure cooking ensures the chicken becomes incredibly tender and the barley absorbs all the savory broth quickly and efficiently. It’s ideal for a quick, hands-off dinner ready in a flash.
• Slow Cooker Method: Perfect for those days when you want to set it and forget it. A slow cooker allows the flavors to meld beautifully over several hours, creating an incredibly rich and deep chili with minimal effort. Simply combine the ingredients in the morning, and come home to a delicious, aromatic meal waiting for you.

Regardless of the method you choose, the outcome is a deliciously robust and comforting chili that will quickly become a household staple. We’ve included detailed instructions for each below to ensure your success.

The Secret to Even Better Chili: Letting Flavors Mingle Overnight

Like many truly great chilis and stews, this Southwestern Chicken Barley Chili somehow tastes even better the day after it’s made. The time spent chilling allows all the complex Southwestern spices – the chili powder, cumin, and oregano – to truly deepen and marry with the robust tomato base, tender chicken, and wholesome barley. This “flavor meld” creates an unparalleled richness that simply can’t be achieved right off the stove. You’ll find that the chili thickens considerably as it cools, thanks to the barley. Don’t worry, this is perfectly normal! When reheating, feel free to add a splash or two of chicken broth or water to achieve your desired consistency. This makes it an excellent candidate for meal prep, as you can make a large batch and enjoy the evolving flavors throughout the week.

Have you made this recipe? We are always eager to hear your thoughts and experiences. Your feedback helps us continue to share the best recipes!

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Southwestern Chicken Barley Chili

Yield: 6 Servings

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

4.68 stars (67 ratings)

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Ingredients

• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (16-ounce) can tomato sauce
• 1 ¾ cups low-sodium chicken broth
• 1 cup medium pearled barley, not quick cooking
• 4 cups water or additional low-sodium chicken broth
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• dash cayenne pepper, more or less to taste
• 2-3 boneless skinless chicken breasts, about 1 1/2 pounds, cut into bite-size pieces (leave whole if using an Instant Pot/pressure cooker or slow cooker)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 ½ cups frozen corn kernels
• Shredded cheddar cheese, sour cream, sliced green onions, tortilla chips or other toppings for serving

Instructions 

• Stovetop: In a large pot (approximately 6 quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano, and cayenne pepper (if using). Stir all ingredients thoroughly to combine.
• Bring the mixture to a rolling boil over high heat, then add the chicken pieces. Stir well to incorporate. Reduce the heat to medium-low, cover the pot, and allow the chili to simmer gently for 40 minutes. Continue simmering until the barley is tender and has a pleasant chewy texture, and the chicken is fully cooked through with no pink remaining. Stir the chili occasionally during simmering to prevent any sticking to the bottom of the pot and to maintain a consistent, gentle simmer.
• After the 40 minutes of simmering, add the rinsed and drained black beans along with the frozen corn kernels to the pot. Stir to combine all ingredients and continue to simmer for an additional five minutes, allowing the corn to heat through and flavors to meld further. Serve the chili hot, garnished with your favorite toppings as desired.
• Please note that this chili will thicken significantly as it cools. When reheating leftovers, or if you prefer a thinner consistency, simply add more chicken broth or water, a splash at a time, until you reach your desired thickness.
• Instant Pot {Pressure Cooker}: In the inner pot of a 6-quart or larger electric pressure cooker (such as an Instant Pot), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano, cayenne pepper (if using), and black beans. Stir all the ingredients thoroughly to ensure they are well mixed.
• Gently nestle the whole boneless, skinless chicken breasts into the mixture within the pot. Secure the lid on the pressure cooker and ensure the vent is sealed. Cook on high pressure for 18 minutes (for Instant Pot models, select the Manual or Pressure Cook setting, then adjust the time to 18 minutes; cooking will commence automatically after a brief preheating phase).
• Once the cooking cycle is complete, allow the pressure cooker to naturally release pressure for 10 minutes. After 10 minutes, carefully quick release any remaining pressure. (If you notice liquid sputtering from the valve, you can loosely cover it with a damp cloth or wait a few more minutes before fully releasing the remaining pressure to prevent splashes).
• Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board or plate. Shred the chicken using two forks or cut it into bite-size pieces. Return the shredded or diced chicken and the frozen corn kernels to the pot. Stir everything together and allow it to heat through for a few minutes. Serve the chili hot with your preferred toppings.
• As with the stovetop method, this chili will thicken considerably upon cooling. Adjust the consistency by adding chicken broth or water when reheating, to suit your preference.
• Slow Cooker: In the insert of a 6-quart or larger slow cooker, combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano, cayenne pepper (if using), and black beans. Stir all ingredients together well to ensure even distribution.
• Gently place the whole boneless, skinless chicken breasts into the mixture in the slow cooker. Cover with the lid and cook on low for 7-8 hours, or on high for 4-5 hours, until the chicken is cooked through and easily shredded, and the barley is tender.
• Carefully remove the cooked chicken to a cutting board or plate. Shred the chicken using two forks or cut it into bite-size pieces. Return the shredded or diced chicken and the frozen corn kernels to the slow cooker. Stir to combine and allow it to heat through for an additional 15-20 minutes on low. Serve the chili hot with your favorite toppings as desired.
• This chili will thicken quite a bit once it cools. When serving leftovers, or if you prefer a thinner consistency, simply add some chicken broth or water when reheating.

Recipe Notes & Customization Tips

Updated Recipe Notes: This recipe, originally posted several years ago, has been thoroughly updated (January 2017) to include fresh photos and comprehensive directions for both the Instant Pot (pressure cooker) and slow cooker methods. While the stovetop instructions remain as effective as ever, the newer methods reflect our preferred ways of preparing this delicious chili for maximum convenience. Please note that for the Instant Pot and slow cooker, we now add the black beans at the beginning with the other ingredients, and the chicken breasts are cooked whole to prevent them from drying out. The chicken is then shredded or diced and stirred back into the chili along with the corn at the very end to warm through.

Meat Variations and Vegetarian Options: This chili is incredibly versatile when it comes to protein. While chicken is a classic choice, you have several options. You can easily omit the chicken entirely for a satisfying vegetarian barley chili, perfect for meatless Mondays. Alternatively, if you prefer to add cooked chicken, consider using pre-cooked, shredded chicken (such as from a rotisserie chicken) and stirring it in with the corn at the end of the cooking process to simply heat through. This saves time and ensures perfectly tender chicken. Ground turkey or beef could also be browned and added at the beginning for a different flavor profile.

Spice Level: The dash of cayenne pepper adds a subtle kick. Feel free to adjust the amount to your personal taste – omit it for a milder chili, or add more for extra heat! You can also incorporate a pinch of red pepper flakes.

Vegetable Additions: Don’t hesitate to toss in other vegetables you love. Diced bell peppers (red, green, or yellow), chopped onions, or even zucchini can be wonderful additions, especially if added during the last 15-20 minutes of cooking on the stovetop/slow cooker or stirred in after pressure release for the Instant Pot.

Author: Mel

Course: Soup, Main Dish

Cuisine: American, Southwestern

Method: Instant Pot, Slow Cooker, Stovetop

Serving: 1 Serving, Calories: 314kcal, Carbohydrates: 56g, Protein: 20g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 24mg, Sodium: 1039mg, Fiber: 14g, Sugar: 8g

Recommended Equipment

Large Stockpot or Dutch Oven

6-quart Instant Pot or Electric Pressure Cooker

8-Quart Slow Cooker

Recipe Source: This treasured recipe is an adaptation of the original found on the back of a Quaker Medium Barley box, refined over the years to perfection.

Mastering Meal Prep: Tips for Storing and Freezing Your Chili

One of the many advantages of this Southwestern Chicken Barley Chili is how wonderfully it adapts to meal prepping. Making a large batch means you can enjoy delicious, healthy meals throughout the week with minimal effort. As noted, the flavors intensify overnight, making leftovers truly a culinary delight. For storage, simply allow the chili to cool completely before transferring it to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days. For longer storage, this chili freezes exceptionally well. Divide cooled chili into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator (if frozen), then gently warm on the stovetop or in the microwave, adding a splash of broth or water to adjust consistency as needed. This chili is your secret weapon for healthy, hearty meals even on the busiest days!

We hope this detailed guide encourages you to whip up a batch of this truly delicious and adaptable Southwestern Chicken Barley Chili. Whether you’re a seasoned chef or a kitchen novice, this recipe is designed for success and promises to deliver a heartwarming meal that your family will request again and again. Happy cooking!