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.