Delicious Chicken Barley Chili

This is a nice hearty meal that goes together very quickly. You can see how easy this recipe is to adjust for your family’s “spicy” tolerance. None of these ingredients are ever really "optional" here. I tend to add more garlic and some cayenne if there aren't any kids eating. You can use the seasoned varieties of the beans, tomatoes, or anything else. I love Rotel. I serve with some warmed pitas or tortillas.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (16 ounce)  salsa
• 1 (14 1/2ounce) can fat free chicken broth
• 1  cup quick-cooking barley
• 3  cups water
• 1  tablespoon chili powder
• 1  teaspoon cumin
• 1  teaspoon garlic, minced (optional)
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (15 1/4ounce) can  canned corn, undrained
• 3  cups chicken breasts, cooked and diced
•  cheddar cheese, shredded (optional)
•  sour cream (optional)

Directions

1. In a large saucepan, tomatoes, salsa, broth, barley, water, chili powder, cumin, and garlic.
2. Bring to a boil; cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
3. Add beans, corn and chicken; increase heat until chili comes to a boil.
4. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
5. If chili becomes too thick, add more chicken broth or water until chili is desired consistency.
6. Top each bowl of chili with a little shredded cheddar and a dollop of sour cream.