Instructions: In large saucepan mix broth, carrot and corn. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender.

Add picante sauce, garlic powder, beans and chicken and heat through.

Place rice in individual bowls. Ladle soup into bowls.

This recipe yields 8 servings.

Comments: For 1 1/2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.