Chicken Barley Chili

• 1 medium onion, chopped
• 3 clove garlic, minced
• 1 tbsp olive oil
• 1 can diced tomatoes, undrained (14.5 oz can)
• 1 can chicken broth (14.5 oz)
• 1 jar/can tomato sauce OR salsa 16 oz - 20 oz
• 4 cup water
• 1 cup Quaker Medium Barley
• 3 tbsp sofrito (optional)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• pinch chipotle powder
• 1 can black beans, drained and rinsed (15 oz)
• 1 can corn, undrained (15 oz)
• 1 1/2 lb chicken breast, cooked and shredded
• 1 tbsp shredded cheese (each serving)
• 1 tbsp sour cream (each serving)
• 1 salt and pepper to taste

1. In a LARGE saucepan or stockpot, heat up oil and add onions.
2. Saute for about 10 minutes or until onions are golden.
3. Add garlic and saute for a minute.
4. Add in diced tomatoes, tomato sauce (or salsa), broth, water, barley, sofrito, chili powder, salt, cumin and chipotle powder.
5. Over medium-high heat, stirring often, bring to a boil.
6. Cover, reduce heat to low.
7. Simmer for 45 minutes, stirring occasionally.
8. Add beans, corn and chicken.
9. Bring to a boil over medium-high heat, stirring often.
10. Reduce heat to medium and simmer for 10 minutes, stirring often.
11. Check that barley is tender.
12. Remove from heat.
13. Salt and pepper to taste (if necessary).
14. Serve with a spoonful of shredded cheese and sour cream and mix it all up.
15. We love eating this with tortilla chips for dipping and crushing on top.
16. Makes A LOT - prepare to freeze some leftovers if you're not feeding a crew.
17. Enjoy : )
18. A modified version of a recipe on the back of the Quaker Medium Barley box.
19. Yum - it's good stuff!

onion, clove garlic, olive oil, tomatoes, chicken broth, tomato sauce, water, barley, sofrito, chili powder, ground cumin, salt, chipotle powder, black beans, corn, chicken breast, cheese, sour cream, salt

Taken from cookpad.com/us/recipes/360185-chicken-barley-chili (may not work)