Southwestern Chicken Barley Tomato Soup

I was trying a new recipe that a friend gave me, but didn't have all of the ingredients on hand. I substituted with items that I had in the pantry, and came up with this soup.

• Ready In: 1 hr 10 mins
• Serves: 11
• Yields: 1 Cup

Ingredients

• 4  large tomatoes, diced
• 1 (16 ounce) jar medium hot salsa (Pace Picante, recommended)
• 1 (14 1/2ounce) can fat free chicken broth
• 3  cups water
• 1  bunch green onion, chopped
• 1  cup quick-cooking barley
• 1 (15 ounce) can black beans, drained, rinsed
• 1 1⁄2-2  lbs chicken breasts, cooked, cut into bite-sized pieces

Directions

1. In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions).
2. Over high heat, bring to a boil; cover and reduce heat to low. Simmer about 20 minutes, stirring occasionally.
3. Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup).
4. Add barley, chicken breast and black beans. Simmer 20-25 minutes, stirring occasionally, or until barley is tender.
5. Serve Immediately. Can season with salt & pepper, or top or with sour cream or cheddar cheese.