Southwestern chicken soup
8 servings
Ingredients
| Quantity | 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 |
Directions
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.