Chicken & Barley Chili

Ingredients

1 cup onion, chopped
1 clove garlic, minced
3 cups water
1/2 cup medium barley, uncooked
1 can (16 oz) tomatoes, undrained, chopped
1 can (16 oz) no-salt added tomato sauce
1 can (14.5 oz) low sodium, no msg chicken broth
1 bag of frozen whole corn
1 can (4 oz) green chilies, drained and chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
3 cups grilled or baked chicken, chopped
Shredded low fat cheese (optional)

In a 4 quart saucepan, cook onion and garlic in olive oil until onion is tender.  Add remaining ingredients except chicken.  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.  Top with your choice of low fat cheese if desired.