1 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
3 cups water
1/2 cup medium Quaker Barley
1 (16 ounce) can tomatoes
1 (16 ounce) can tomato sauce
1 (14 1/2 ounce) can chicken broth
1 (11 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chiles, drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
3 cups chopped, cooked chicken

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

Add cooked chicken; continue simmering 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.

Makes nine 1-cup servings.