Chicken Barley Chili

My sister, Brooke, introduced me to this recipe.  So, so yummy!!

• 1 (14 1/2 oz) can diced tomatoes
• 1 (16 oz) can tomato sauce
• 1/2 (16 oz) jar favorite mild salsa (use leftover from Mexican pasta)
• 2 cups chicken broth
• 1 cup Quaker Quick Barley
• 3 cups water
• 1 TBSP chili powder
• 1 tsp cumin
• 1 medium onion, chopped
• 1 small can diced green chilies
• 1 (15 oz) can black beans, drained & rinsed
• 1 (15 1/4 oz) can corn
• 3 cups chicken breasts, cooked & cut
• cheese
• sour cream

In a large saucepan, combine tomatoes, tomato sauce, salsa, broth, barley, water, chili powder, onions, & cumin. Over high heat bring to a boil; cover and reduce heat to low.  Simmer 20 min, stirring occasionally.  Add chili, beans, corn and chicken.  Increase heat to high until chili comes to a boil. Cover and reduce heat to low.  Simmer for another 5 min. or until barley is tender. Serve with cheese and sour cream.