Southwestern Chicken Barley Chili

I've been making this meal for a while (in a part of our regular rotation, especially in the winter), and just decided to take a picture of it now.

Here is the source.

And here is the recipe:

2 tomatoes, diced
16-ounce can tomato sauce
1-3/4 cups chicken broth
1 cup medium barley (not quick cooking)
4 cups water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
dash cayenne pepper (more or less to taste)
1 cup cooked shredded chicken
15-ounce can black beans, rinsed and drained
1-1/2 cups frozen corn kernels

In a large pot, combine the diced tomatoes, tomato sauce, chicken broth, chicken, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat.

Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes.