1 cup onion — chopped
1/2 cup celery — chopped
1 Tablespoon olive oil
6 cups chicken stock
4 cups chicken breast — cooked and shredded
1/2 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.