Chicken Santa Fe Soup - Quick And Easy

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.