Soup, Southwestern Chicken Barley

By Judge99

Ingredients

• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 1 tablespoon olive oil
• 3 cups water
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (14-1/2 ounces) chicken broth
• 1/2 cup medium pearl barley
• 1 can (4 ounces) chopped green chilies, drained
• 1 tablespoon chili powder
• 1/2 to 1 teaspoon ground cumin
• 3 cups cubed cooked chicken

Preparation

Step 1

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. Yield: 12 servings (3 quarts).