Delicious Chicken Barley Chili

• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (16 ounce) salsa
• 1 (14 1/2 ounce) 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 1/4 ounce) can canned corn, undrained
• 3 cups chicken breasts, cooked and diced
• cheddar cheese, shredded (optional)
• sour cream (optional)

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.

tomatoes, salsa, chicken broth, barley, water, chili powder, cumin, garlic, black beans, garbanzo beans, corn, chicken breasts, cheddar cheese, sour cream

Taken from www.food.com/recipe/delicious-chicken-barley-chili-228979 (may not work)