Southwestern Chicken Barley Soup

Way too easy and if you live alone like me, there will be lots of leftovers to share with friends or to refrigerate and/or freeze for the future. The market I usually shop at doesn't carry pearl barley but I found it at the health food store a couple of doors away.

Ingredients:

• 1/4 cup extra virgin olive oil
• 1 small onion, chopped
• 1/2 bell pepper, chopped
• 1 tsp. minced garlic
• 3 cups water
• 1 (14.5 oz.) can chicken broth
• 1 (15.25 oz.) can white kernel corn, drained
• 1 (15.25 oz.) can garbanzo beans, rinsed and drained
• 1 (15 oz.) can tomato sauce
• 1 (14.5 oz.) can fire roasted diced tomatoes, not drained
• 1 (4 oz.) can chopped green chilies, drained
• 1/2 cup dry pearl barley
• 1 Tbsp. chili powder
• 1/2 tsp. ground cumin
• 3 cups cubed or shredded cooked chicken

Directions:

Heat olive oil in a large pot and saute' onion, bell pepper and garlic until tender. Add all other ingredients except for the chicken and bring to a boil. Reduce heat. Cover and simmer stirring occasionally for about 45 minutes.

Add chicken and cook 15 minutes longer.

By Deeli from Richland, WA