Southwestern Chicken Barley Chili

Source: adapted from Mel's Kitchen Cafe, where else?

Ingredients:
1 (14.5-ounce) can diced tomatoes, undrained (I used the kind with green pepper, celery and onion)
1 (16-ounce) can tomato sauce
1 3/4 cups low-sodium chicken broth
1 cup medium barley (not quick cooking)
4 cups water
1 Tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
dash cayenne pepper (more or less to taste) (didn't have any, so didn't use any)
1 clove garlic, minced (this was my addition - I have a lot of garlic, okay?)
salt and pepper, to taste (also my addtion, just a few shakes of each)
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces (I only used one, albeit a fairly large one, and I felt like that was plenty - stretch your meat further!)
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels (I used 1 can of corn since I had it, but frozen probably tastes better)

Garnishes: shredded cheddar cheese, sour cream, sliced green onions, tortilla chips

Directions:
In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using) (and garlic and salt and pepper, if you're like me). Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes. Serve the chili with optional garnishes, if desired (I definitely recommend the garnishes - as always - especially the green onion.)

The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).

Notes:
Another barley recipe.  Another southwest recipe.  Another Mel's recipe.  Put 'em all together and you end up with this delicious soup!  Loved it.  (And Gregg did, too.)  Really, though, what's not to love?