Title: Southwestern Chicken Soup
Categories: Chicken, Soups
Yield: 8 servings

1 c Onion; chopped
1/2 c Celery; chopped
1 tb Olive oil
6 c Chicken stock
4 c Chicken breast; cooked and
-shredded
1/2 c Brown rice
10 oz Corn
1 ts Cumin
1 tb Chili powder
2 tb Picante sauce
1 cn Diced tomato; 15 1/2 oz
4 oz Green chiles; chopped

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.

Recipe by: Chef's at the Kimball Art Museum Ft. Worth TX

Posted to MasterCook Digest by "Melani D. Carey" on Aug
19, 1998, converted by MM_Buster v2.0l.