- 1 c chopped onion
- 1 garlic clove, minced
- 1 tbsp oil
- 3 c water
- 2 c frozen corn
- 1 can kidney beans, rinsed & drained
- 1 can black beans, rinsed & drained
- 1 can tomato sauce
- 1 can diced tomatoes, undrained
- 1 can chicken broth
- 1/2 c pearl barley, uncooked
- 4 oz can chopped green chilies, drained
- 1 tbsp chili powder
- ½ tsp cumin
- 3 c cubed cooked chicken
- ¼ c chopped fresh cilantro
- 2-3 tbsp fresh lime
- sour cream
- shredded cheddar cheese
In a large soup pot (4-5 qts) saute onion and garlic in oil until tender. Add the next 10 ingredients. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes.
Stir in the chicken and cook for 15 more minutes or until barley is tender. Stir in cilantro and lime just before serving.
