1 medium onion, chopped
1 red pepper
1 garlic clove, minced
1 tablespoon olive or vegetable oil
4 cups chicken broth
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can Italian Stewed Tomatoes
1/2 cup medium pearl barley
1 (4 ounce) can chopped green chilies, drained
1 tablespoon chili powder
1/2 tsp. oregano
1/2 teaspoon ground cumin
1 tsp. onion powder
1 tsp. garlic powder
salt & Pepper
3 cups cubed cooked chicken |
In a Dutch oven or soup kettle, saute onion, red pepper and garlic in oil until tender. Add the rest of the ingredients, bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Stir in the chicken and barley if using instant; cook 15 minutes longer or until chicken is heated through and barley is tender.
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