Mexican Chicken And Barley Chili

9 Servings

1 c onion, Chopped
1 garlic clove, minced
1 T vegetable oil
3 c water
1/2 c medium quaker barley*
16 oz canned tomatoes, chopped undraine, d
16 oz no-salt-added tomato sauce
14 1/2 oz reduced sodium chicken broth (abo, ut 1-3/4 cups)
11 oz whole kernal corn, Canned drained
4 oz chopped green chiles, Canned drained
1 T chili powder
1/2 t cumin, Ground
3 c chopped, cooked chicken (about 1, 1/2 pounds)
In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender.
Add the remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally.
Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender.
Add additional water or chicken broth if chili becomes too thick upon standing.