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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.

    Makes 9 servings

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