Quaker Mexican Chicken and Barley Chili

Yield: 9 (1 cup) servings

Ingredients

• 1 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• 3 cups water
• 1/2 cup medium Quaker Barley
• 1 (16 ounce) can tomatoes
• 1 (16 ounce) can tomato sauce
• 1 (14 1/2 ounce) can chicken broth
• 1 (11 ounce) can whole kernel corn, drained
• 1 (4 ounce) can chopped green chiles, drained
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 3 cups chopped, cooked chicken

Instructions

1. In 4 quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender.
2. Add remaining ingredients, except chicken. Use the tomato juice and chop the tomatoes. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally.
3. Add cooked chicken; continue simmering for 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.