Ingredients
- 1,400 ml chicken stock
- 550 gr chicken breast (cooked)
- 180 gr corn
- 120 gr onion (chopped)
- 65 gr green chiles (chopped)
- 60 gr brown rice
- 50 gr celery (chopped)
- 30 ml picante sauce
- 16 ml olive oil
- 8 gr chili powder
- 2 gr 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.
