I think it's time for some Dalmation Chili...

This is my go-to soup recipe.  I love to make homemade soups for lunches every week.  It's one of the ways I cut down on processed food.  Feel free to substitute homemade chicken broth.  I usually use low-sodium broth....and make sure to use enough red pepper flakes...gotta love the heat :)


CHICKEN DALMATION CHILI

1 can (14.5 oz.) diced tomatoes, undrained (may use seasoned tomatoes)

1 jar (16 oz.) salsa

16 oz. chicken broth (no less…use the broth that comes in the square containers)

1 cup medium pearl barley

4 cups water

1 tablespoon chili powder

1 teaspoon cumin

Crushed red pepper flakes (I use a palmful)
1 can (15 oz.) black beans, drained and rinsed

1 can (15 oz.) great northern beans, drained and rinsed

3 cups cubed, cooked chicken breast (about 1.5 pounds)

In a large soup pot, combine first 8 ingredients.  Over high heat, bring to a boil; cover and reduce heat to low.  Simmer for 40 minutes, stirring occasionally.  Add beans and chicken; increase heat to high until chili comes to a boil.  Cover and reduce heat to low.  Simmer for another 5 minutes or until the barley is tender.  If upon standing the chili becomes too thick, add more chicken broth until chili is desired consistency. 

If desired, top with shredded cheese and sour cream.  Makes 11 one cup servings.