1/2 cup chopped onion 1 teaspoon minced garlic 1 tablespoon olive oil 3 cups water 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (15 ounces) black beans, rinsed and drained 1 can (15 ounces) tomato sauce 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (14-1/2 ounces) chicken broth 1/2 cup medium pearl barley 1 can (4 ounces) chopped green chilies, drained 1 tablespoon chili powder 1/2 to 1 teaspoon ground cumin 3 cups cubed cooked chicken

•In a Dutch oven, saute onion and garlic in oil until tender. Add the water, corn, beans, tomato sauce, tomatoes, broth, barley, chilies, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer after 45 minutes. • Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender.Yield: 12 servings (3 quarts).