Southwest Chicken Barley Soup

2 lbs. Boneless Skinless Chicken, cut into bite size pieces
8 Cups Chicken Broth
4 Cups Water
1 Cup Barley, uncooked
2 Teaspoons Cumin powder
1 Teaspoon paprika
2 gloves garlic, minced
1/2 Teaspoon pepper
3 Tablespoons parsley flakes
1 (14 oz.) can Black Beans, undrained
1 (14 oz.) can Tomato sauce
4 Carrots, peeled and sliced
1 Onion, diced
2 Cups frozen corn
1 Cup  lowfat shredded Cheddar Cheese
1 Ripe Avocado, diced (optional)
6 green onions, diced
In a large stock pot, saute onion and garlic in olive oil. Add chicken, broth and water. Bring to boil. Add barley, cumin, paprika, pepper, parsley flakes, black beans, tomato sauce, carrots, and corn Simmer for 1 – 1 1/2 hours until barley is tender. Serve in bowls and top with cheddar cheese, avocado and green onions. Serves 8.