1/2 cup diced celery

1/2 cup diced onions

1/2 cup diced bell pepper

1 clove garlic

1/2 teaspoons chili powder

1/4 teaspoon oregano

1 tablespoon fresh cliantro

5 cups water

1 tablespoon chicken bouillon powder

1 /2 cups raw rice

1 tablespoon chopped pimento

1/2 cup green chili salza

1/2 cup garbanzo beans

1 1/2 cup cornstarch

1 diced California Avacado

saute celery, onions, pepper and garlic in oil , until transparent. Add chili powder , oregano, cilantro and cook for 2 minutes

Add water and let it come to a boil. Add all other ingredients , except cornstarch and diced California avacado. Cook for 25 minutes on a low simmer. Thicken soup with cornstarch , dissolved in warm water. Simmer 5 minutes more.

Serve, garnishing each bowl with diced avacado

(serves

http://www.kingcolecatering.net/

     Fortuna California Cooks
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Fortuna Cooks – Tex Mex

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