Ingredients
1/2 cup chopped onion1 teaspoon minced garlic1 tablespoon olive oil3 cups water1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) chicken broth1/2 cup medium pearl barley1 can (4 ounces) chopped green chilies, drained1 tablespoon chili powder1/2 to 1 teaspoon ground cumin3 cups cubed cooked chicken
Preparation
In a Dutch oven, saute onion and garlic in oil until tender. Add the water, corn, beans, tomato sauce, tomatoes, broth, barley, chilies, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer after 45 minutes.
Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender.
