INGREDIENTS:
- 1 (14.5 oz) can diced tomatoes, no salt added, undrained
- 16 oz salsa
- 1 (14.5 oz) can low sodium chicken broth
- 1 cup quick barley
- 3 cups water
- 1 Tbsp chile powder
- 1 tsp ground cumin
- 1 (15 oz) can black beans, rinsed and drained
- 1 1/2 cups frozen whole kernel corn
- About 1 1/2 lb chicken breast, cooked and cut into pieces
DIRECTIONS:
In a 6-quart saucepan over high heat, combine tomatoes, salsa, broth, barley, water, chile powder and cumin and bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, about 10 minutes. Add beans, corn, and chicken. Increase heat to high and bring to a boil. Cover, reduce heat to low and simmer until barley is tender, about 5 minutes. If chili becomes too thick, add more chicken broth or water until chili is desired consistency.