Southwestern chicken soup
Yield: 8 servings
1 c Onion; chopped
½ c Celery; chopped
1 tb Olive oil
6 c Chicken stock
4 c Chicken breast; cooked and shredded
½ 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.