Southwestern Chicken Barley Chili

I have always loved cooking, and now that I am no longer working I have time to find and experiment with new recipes. The addition of a Thermomix to my kitchen has also helped in this process, as well as making life much easier!

14.5-ounce can diced tomatoes, undrained

16-ounce can tomato sauce

1 ¾ cups low-sodium chicken broth

1 cup medium pearled barley (not quick cooking)

4 cups water or additional low-sodium chicken broth

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon dried oregano

dash cayenne pepper (more or less to taste)

2 to 3 boneless skinless chicken breasts (about 1 ½ pounds), cut into bite-size pieces (leave whole if using an Instant Pot/pressure cooker or slow cooker)

1 (15-ounce) can black beans, rinsed and drained

1 ½ cups frozen corn kernels

Shredded cheddar cheese, sour cream, sliced green onions, tortilla chips or other toppings

Directions at melskitchencafe.com

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