Mexican Chicken & Barley Chili

1 c Chopped onion

1 Garlic clove; minced

1 tb Vegetable oil

3 c Water

1/2 c Medium QUAKER Barley*

16 oz Canned tomatoes, chopped

-- undrained 16 oz No-salt-added tomato sauce

14 1/2 oz Reduced sodium chicken broth

-- (about 1-3/4 cups) 11 oz Canned whole kernal corn

-- drained 4 oz Canned chopped green chiles

-- drained 1 tb Chili powder

1/2 ts Ground cumin

3 c Chopped, cooked chicken

-- (about 1-1/2 pounds) In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if chili becomes too thick upon standing. Nine 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 3/4 cup quick barley for medium barley and decrease water to 2 cups. Cook onion and garlic as directed above. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Add cooked chicken. Continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender.