Ingredients
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1 cup chopped onion
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1 tablespoon vegetable oil
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3 cups water
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1/2 cup barley
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1 (28 ounce) can crushed tomatoes
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2 cups chicken stock
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1 1/2 cups frozen corn kernels
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1 (14 1/2 ounce) can black beans, undrained
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1 (4 ounce) can chopped green chilies (or fresh if you've got them)
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1 -2 tablespoon chili powder
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1 -2 teaspoon cumin
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1/2-1 teaspoon oregano
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3 cups chopped cooked chicken
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salt (add to taste)
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1 garlic clove, minced
Instructions
- In a 4-qt saucepan or Dutch oven, cook onion and garlic in oil till onion is tender.
- Add remaining ingredients except chicken.
- Bring to a boil. Reduce heat to low.
- Cover and simmer 40 minutes, stirring occasionally. Add more water or stock if it seems too thick.
- Add cooked chicken; continue simmering 5-10 minutes till chicken is heated through and barley is tender.
- Taste to adjust seasonings - I'm sure I add more chili powder and cumin than this calls for, maybe a touch of oregano.
- Salt is up to you - always easier to add it at the end than start with too much.