Southwest Chicken and Barley Soup

Ingredients

• 1 cup chopped onion
• 1 minced garlic clove
• 1 tablespoon oil
• 3 cups water
• 2 cups frozen corn
• 1 15-oz can kidney or black beans, rinsed and drained
• 1 15-oz can tomato sauce (or two small ones)
• 1 14.5-oz can diced tomatoes, undrained
• 1 14.5-oz can chicken broth
• 1/2 cup pearl barley (uncooked)
• 1 4-oz can chopped green chilies, drained
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 3 cups shredded or cubed cooked chicken
• 1/4 cup chopped fresh cilantro
• juice from 1 small lime or 1/2 large lime (about 2-3 T)
• sour cream
• shredded cheddar cheese

Instructions

1. 1

   In a large soup pot (4-5 qts) saute...: In a large soup pot (4-5 qts) saute onion and garlic in oil until tender. Add the next 10 ingredients.

2. 2

   Bring to a boil, then reduce heat, cover,...: Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes.

3. 3

   Stir in the chicken and cook for 15...: Stir in the chicken and cook for 15 more minutes or until barley is tender.

4. 4

   Stir in cilantro and lime just before serving.

5. 5

   To serve, ladle into bowls and top with...: To serve, ladle into bowls and top with sour cream and shredded cheese.