Delicious Chicken Barley Chili

Ingredients

• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (16 ounce)  salsa
• 1 (14 1/2 ounce) can fat free chicken broth
• 1 cup quick-cooking barley
• 3 cups water
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic, minced (optional)
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (15 1/4 ounce) can canned corn, undrained
• 3 cups chicken breasts, cooked and diced
• cheddar cheese, shredded (optional)
• sour cream (optional)

Directions

1. 1

   In a large saucepan, tomatoes, salsa, broth, barley, water, chili powder, cumin, and garlic.

2. 2

   Bring to a boil; cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally.

3. 3

   Add beans, corn and chicken; increase heat until chili comes to a boil.

4. 4

   Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.

5. 5

   If chili becomes too thick, add more chicken broth or water until chili is desired consistency.

6. 6

   Top each bowl of chili with a little shredded cheddar and a dollop of sour cream.