Southwestern Chicken Barley Chili

Good hearty soup. Pairs well with cornbread. I added more spices such as cocoa chili powder, onion powder, and chipotle spice mix.

Southwestern Chicken Barley Chili
                                                                        
Mel's Kitchen Cafe

INGREDIENTS:
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (16-ounce) can tomato sauce
1 3/4 cups low-sodium chicken broth
1 cup medium barley (not quick cooking)
4 cups water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
dash cayenne pepper (more or less to taste)
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels
Garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips

DIRECTIONS:
In a large pot (about 6-quarts), saute garlic in a little oil, add chicken, cook until chicken almost cooked through. Add the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes.

The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).