Chicken & Barley Chili

• 1 14-1/2 oz. can diced tomatoes
• 1 16-oz. jar salsa
• 1 14-1/2 oz. can chicken broth
• 1 cup pearled barley, uncooked
• 3 cups water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 15-oz. can kidney beans, drained and rinsed
• 1 15-1/4 oz. can corn, drained
• 3 cups cooked chicken breast, cut into bite-size pieces
• Optional: shredded Cheddar cheese, sour cream

1. In a stockpot, combine undrained tomatoes, salsa, broth, barley, water and seasonings. Bring to a boil over high heat. Cover and reduce heat to low; simmer for 20 minutes, stirring occasionally.
2. Add beans, corn and chicken. Increase heat to high; bring to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. Ladle into bowls.
3. Top with cheese and sour cream, if desired.

tomatoes, salsa, chicken broth, barley, water, chili powder, ground cumin, kidney beans, corn, chicken, cheddar cheese

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