Portion Size: 1 cup

Ingredients: Yields: 8  servings

Ingredients	Notes:
½ lb. boneless skin less chicken breasts, diced
2 tablespoons canola oil
1/4 teaspoon salt
½ cup finely chopped onion	Washed, peeled and finely chopped
½ cup finely chopped carrot	Washed, peeled  and finely chopped
1 teaspoon cumin
6 cups reduced sodium chicken broth
1 cup tomato sauce
1 (12 oz. ) can reduced sodium black beans	Drained and rinsed
1/2 cup frozen white sweet corn
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
¼ cup pearls barley
2 tablespoons green onions,	Washed, trimmed and sliced thin
¼ cup reduced fat shredded cheddar cheese
¼ cup tortilla chips, crushed	(optional)
1 small diced avocado	(optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Season chicken cubes with salt and pepper. Once hot, add chicken cubes and sauté until brown
3	Add the carrots, and onions. Cook until tender
4	Add cumin, broth, tomato sauce, corn, black beans, black pepper, garlic and barley. Bring to a boil.
5	Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes.	Cook until internal temperature reaches 165°F.
6	Serve in bowl and top with cheese, green onion, tortilla chips and avocado.