Southwestern chicken soup

Yield: 8 servings

Measure Ingredient
1 cup Onion; chopped
½ cup Celery; chopped
1 tablespoon Olive oil
6 cups Chicken stock
4 cups Chicken breast; cooked and shredded
½ cup Brown rice
10 ounces Corn
1 teaspoon Cumin
1 tablespoon Chili powder
2 tablespoons Picante sauce
1 can Diced tomato; 15 1/2 oz
4 ounces 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" <mcarey@...> on Aug 19, 1998, converted by MM_Buster v2.0l.

Similar recipes