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CATEGORY CUISINE TAG YIELD
Meats Chicken, Soups 8 servings

INGREDIENTS

1 c Onion; chopped
1/2 c Celery; chopped
1 tb Olive oil
6 c Chicken stock
4 c Chicken breast; cooked and shredded
1/2 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

INSTRUCTIONS

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@texoma.net> on Aug
19, 1998, converted by MM_Buster v2.0l.

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