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.