Another recipe from Quaker. Barley is so good in soup (or chili)!
1 can (14.5 oz) petite diced tomatoes with green chiles
1 jar (16 oz) salsa or tomato sauce
1 can (14.5 oz) fat free chicken broth
1 c quaker quick barley
3 c water
1 T chili powder
1 t cumin
1 can (15 oz) black beans, drained and rinsed
1 can (15 1/4 oz) corn, undrained
3 c (about 1 1/2 lbs) chicken breast, cooked & cut into bite-sized pieces
In a 6 quart saucepan, combine first seven ingredients. Over high heat, bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Add beans, corn, and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. Add more broth or water if chili becomes too thick. If desired, serve with cheese, sour cream, and fritos. Makes 11 1-cup servings.
*Today’s version had asparagus left over from the other day.