Chicken Santa Fe Soup - Quick and Easy |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This rich chicken soup is full of the flavors of the Southwest. It also freezes well. Ingredients:
2 chicken breasts, boneless skinless |
1 onion, chopped |
2 tablespoons olive oil |
1 (16 ounce) can black beans, drained |
1 (4 ounce) can green chilies, drained |
1/8 teaspoon red pepper flakes |
1 (16 ounce) can corn, drained |
3 cups chicken broth |
Directions:
1. Cut chicken breasts into 1 pieces.
2. In heavy skillet, saute chicken and onion in olive oil until onionis crisp-tender.
3. Add remaining ingredients, stir to blend, and simmer for 10 to 15 minutes.
4. Directions for freezing and thawing:.
5. Cool soup in refrigerator or ice water bath.
6. Pour soup into rigid containers; seal, label, and freeze.
7. To thaw and reheat, thaw soup overnight in refrigerator, then reheat in heavy saucepan until bubbly.
8. To reheat from frozen, place frozen soup in top of double boiler; heat over simmering water, stirring occasionally, until soup is hot.
9. Transfer to saucepan and heat until bubbly.
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