Southwestern Soup

Last Friday Neil and I had Lisa, Jim and Fran in for a smaill gathering. Lisa requested the recipe for the soupe we served. Here goes:
2 large onion, chopped
3 large toes garlic
1 green peper
2 Tablespoon olive oil
1 chicken - boiled and taken off the bone
Chicken liquid - separate and discard fat
2 cans mild green chillis
2 cans corn, rinse and drained
1 cans diced tomato
1 large can crushed tomato
1 cup barley
2 cans black beans, rinsed and drained
2 teaspoon cumin
1 tablespoon chilli powder
1 teaspoon paprika

Cook over low heat onion, garlic, and green peper in olive oil until tender and onions are clear. Chop chicken meat and add all ingrediants. Add liquid from chillis and tomato but everything else ought to be drained. Cook with onion mixture until tomatos seem cooked about 1 hour on medium heat or 3 hours on low heat. Adjust seasoning according to taste.

One could serve with a little grated cheese on top and a chip or two in soup bowl for garnish. Serves many for days.