Chicken Barley Chili

1 (14.5 oz) can Tomatoes, diced, undrained
1 (16 oz) can tomato sauce
1 (14 oz) can chicken broth
1 cup quaker quick barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz) can whole kernel corn
3 cups chicken breast, cooked and cut into bite-sized pieces
In 6 qt. saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low.  Simmer for 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 desired, top with shredded cheese and sour cream. Makes 11 (1 cup) servings. 

A friend made this for us while our kitchen was being repaired. It was so delicious!

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