Ingredients
- 6 cups chicken stock
- 4 cups chicken breast (cooked)
- 10 ounces corn
- 1 cup onion (chopped)
- 4 ounces green chiles (chopped)
- 1/2 cup brown rice
- 1/2 cup celery (chopped)
- 2 tablespoons picante sauce
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 package tomato (diced)
In soup kettle, saute the onions and celery in the oil until soft. Add chicken stock and brown rice. Bring mixture to a boil. Reduce heat, cover and simmer. When the rice is done, add chicken and remaining ingredients. Continue to simmer until chicken is heated through.
