1 (14.5 Oz.) can Tomatoes, diced, undrained, (may use seasoned tomatoes
1 (16 oz) jar Salsa
1 (14.5 oz.) can chicken broth
1 cup Quaker Medium Barley
4 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 oz.)can black beans, drained and rinsed
1 (15 1/4 oz.) can corn
3 cups (about 1 1/2 lbs.)chicken breast, cooked and cut into bite size
cheddar cheese (optional)
sour cream (optiional)

In 6-quart saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heal to low. Simmer for another 5 minutes, or until barley is tender . If upon standing the chili becomes too thick, add more chicken broth until chili is desired consistency. If desired, top with shredded cheese and sour cream.