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Mexican Chicken And Barley Chili

Yield: 9 Servings

1 c onion,Chopped
1 garlic clove,minced
1 T vegetable oil
3 c water
1/2 c medium quaker barley*
16 oz canned tomatoes,chopped -
16 oz no-salt-added tomato sauce
14 1/2 oz reduced sodium chicken broth
- - (abo,ut 1-3/4 cups)
11 oz whole kernal corn -,Canned
4 oz chopped green chiles,Canned
-- drained
1 T chili powder
1/2 t cumin,Ground
3 c chopped,cooked chicken -
-(about 1-,1/2 pounds)

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add the remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked
chicken; continue cooking 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.

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