Chicken Barley Soup, Mexican Style - cooking recipe

Ingredients

1 large skinless, boneless chicken breast
8 c. homemade chicken stock or 4 (14 1/2 oz.) cans reduced sodium broth
1 (14 oz.) can Mexican style tomatoes, diced with chilies
1/2 c. medium or pearl barley
1 garlic clove, minced
2 ribs celery with leaves, chopped
1 c. carrots, sliced thin
1 large sweet onion, chopped
1 medium red bell pepper, seeded and chopped
1 fresh jalapeno pepper, seeded and minced or 1/2 tsp. hot, chopped jalapeno from jar
1/2 tsp. basil
2 bay leaves

Preparation

In a 6-quart Dutch oven or soup pot, combine chicken breast, broth and remaining ingredients.
Heat to boiling; reduce heat to low.
Cover and simmer 1 hour, stirring occasionally.
Additional broth may need to be added if soup becomes too thick upon standing.