Monday, September 21, 2009

Santa Fe Chicken Soup

This rich chicken soup is full of the flavors of the Southwest.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:

* 2 boneless, skinless chicken breasts
* 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

Preparation:
Cut chicken breasts into 1" pieces. In heavy skillet, saute chicken and onion in olive oil until onionis crisp-tender. Add remaining ingredients, stir to blend, and simmer for 10 to 15 minutes. Cool soup in refrigerator or ice water bath. Pour soup into rigid containers; seal, label, and freeze.

To thaw and reheat, thaw soup overnight in refrigerator, then reheat in heavy saucepan until bubbly. To reheat from frozen, place frozen soup in top of double boiler; heat over simmering water, stirring occasionally, until soup is hot. Transfer to saucepan and heat until bubbly. Serves 4