Mexican Chicken and Barley Chili

1 c. chopped onion
1 clove garlic, minced
1 T. oil
2 C. water
3/4 c. barley
16 oz tomatoes, undrained
16 oz tomato sauce
14.5 oz chicken broth
11 oz can corn, drained
4oz green chilies
1 T. chili powder
1/2 t. ground cumin
Salt & pepper to taste
2-3 c. chopped, cooked chicken

In soup pot, cook onion and garlic in oil until tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low, cover. Simmer 10 minutes, stirring occasionally. Add cooked chicken, continue simmering 5-10 minutes or until chicken is heated through and barley is tender. Add water or chicken broth if chili becomes too thick.

Michelle, 1997

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