Southwestern Chicken Barley Soup

(www.thefarmgirlrecipes.com)

1 (14.5-ounce) can diced tomatoes, undrained

1 (16-ounce) can tomato sauce

1 3/4 c. chicken broth

1 c. medium barley (not quick cooking--if your store has a bulk area it can be found there)

4 c. water

1 T. chili powder

2 t. cumin

1 t. dried oregano

dash cayenne pepper, to taste (optional)

2-3 boneless skinless chicken breasts, cut into bite-size pieces

1 (15-ounce) can black beans, rinsed and drained

1 1/2 c. frozen corn kernels

Garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips

1.  In a large pot, combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne. Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while simmering to prevent sticking. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with garnishes.

Note: The soup will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).  I didn't find that I needed to do this but it does thicken a lot.