I found this great recipe on the back of a box of Quaker Quick Barley. It's delicious!
Makes 11 (1 cup) servings
1 (14.5 oz.) can tomatoes, diced, undrained (may use seasoned tomatoes)
1 (16 oz.) jar/can salsa or tomato sauce
1 (14.5 oz.) can chicken broth
1 cup quick barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin1 (15 oz.) can black beans, drained, rinsed
1 (15 1/4 oz.) can corn, whole kernel
3 cups chicken breast (about 1 1/2 lbs), cooked and cut into bite-sized pieces
chedder cheese
sour cream
In a 6-quart saucepan, combine the first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer 20 minutes, stirring occasionally. Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until the chili is desired consistency. If desired, top with shredded cheese and sour cream.
