1 c Chopped onion
1 Garlic clove; minced
1 tb Vegetable oil
3 c Water
1/2 c Medium QUAKER Barley*
16 oz Canned tomatoes, chopped
— undrained 16 oz No-salt-added tomato sauce
14 1/2 oz Reduced sodium chicken broth
— (about 1-3/4 cups) 11 oz Canned whole kernal corn
— drained 4 oz Canned chopped green chiles
— drained 1 tb Chili powder
1/2 ts Ground cumin
3 c Chopped, cooked chicken
— (about 1-1/2 pounds) In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue cooking 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. Nine 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 3/4 cup quick barley for medium barley and decrease water to 2 cups. Cook onion and garlic as directed above. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Add cooked chicken. Continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender.