Recipe: Mexican Chicken and Barley Chili (using cooked chicken)

MEXICAN CHICKEN AND BARLEY CHILI

1 cup chopped onion
1 garlic clove; minced
1 tbsp vegetable oil
3 cups water
1/2 cup medium Quaker Barley*
1 (16 oz) can tomatoes, chopped, undrained
1 (16 oz) can no-salt-added tomato sauce
1 (14 1/2 oz) can reduced sodium chicken broth (about 1 3/4 cups)
1 (8 oz) can whole kernel corn, drained (or 1 cup frozen corn)
1 (4 oz) can chopped green chiles, drained
1 tbsp chili powder
1/2 tsp ground cumin
3 cups 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 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.

*NOTE: To use Quick QUAKER Barley, substitute 3/4 cup quick barley for medium barley and decrease water to 2 cups. Cook onion and garlic as directed above. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Add cooked chicken. Continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender.

Makes 9 servings (1 cup each)
Source: Recipe booklet: Quaker's Best Barley Recipes, The Quaker Oats Company, 1992