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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.
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Barley miso — heartier, earthier than rice miso for winter soups
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Barley miso — heartier, earthier than rice miso for winter soups
Long twisted spoon for stirring and layering cocktails
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups