Quaker® Mexican Chicken and Barley Chili 1 cup chopped onion 1 clove garlic, minced 1 tablespoon vegetable oil 3 cups water 1/2 cup medium Quaker® Barley 1 (16 ounce) can tomatoes 1 (16 ounce) can tomato sauce 1 (14 1/2 ounce) can chicken broth 1 (11 ounce) can whole kernel corn, drained 1 (4 ounce) can chopped green chiles, drained 1 tablespoon chili powder 1/2 teaspoon ground cumin 3 cups chopped, cooked chicken
In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients, except chicken. Use the tomato juice and chop the tomatoes. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally.
Add cooked chicken; continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if chili becomes too thick upon standing.
