Mexican Chicken and Barley Chili

• 1 cup onions chopped
• 1 clove cloves, ground minced
• 1 tablespoon vegetable oil
• 3 cups water
• 1/2 cup pearl barley medium
• 16 ounces tomatoes, canned chopped, undrained
• 16 ounces tomato sauce no salt added
• 14 1/2 ounces chicken broth, low salt
• 11 ounces corn kernels, canned drained
• 4 ounces green chili peppers, canned chopped, drained
• 1 tablespoon chili powder
• 1/2 teaspoon cumin ground
• 3 cups chicken cooked, chopped

1. In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender.
2. Add remaining ingredients except chicken.
3. Bring to a boil.
4. Reduce heat to low; cover.
5. Simmer 40 minutes, stirring occasionally.
6. Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender.
7. Add additional water or chicken broth if chili becomes too thick upon standing.

onions, clove cloves, vegetable oil, water, pearl barley, tomatoes, tomato sauce, chicken broth, corn kernels, green chili peppers, chili powder, cumin ground, chicken

Taken from recipeland.com/recipe/v/mexican-chicken-barley-chili-22367 (may not work)