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. Yield: 12 servings (3 quarts).