2 boneless skinless chicken breast halves (4 ounces each)
1 cup dried lentils, rinsed
1 jar (16 ounces) picante sauce
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup minced fresh cilantro
8 cups chopped fresh spinach
In a Dutch oven, saute onion and barley in oil until onion is tender. Add garlic; cook 1 minute longer. Add the broth, chicken and lentils; bring to a boil. Reduce heat; cover and simmer until chicken is no longer pink, 15 minutes. Remove chicken and set aside.
Add the picante sauce, garbanzo beans and cilantro to soup; cover and simmer until barley and lentils are tender, 10 minutes longer.
Shred chicken with two forks. Add spinach and chicken to soup. Simmer, uncovered, until spinach is wilted, 5 minutes.