1. Home
  2. Food & Drink
  3. Busy Cooks

Chicken Santa Fe Soup

From Everything Meals for a Month, Linda Larsen, for About.com

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

Copyright 2005, F+W Publications, Inc. All rights reserved

User Reviews Write Review

Explore Busy Cooks

More from About.com

  1. Home
  2. Food & Drink
  3. Busy Cooks
  4. Recipe Box
  5. Soup and Stew Recipes
  6. Hot Soup Recipes
  7. Chicken Santa Fe Soup Recipe - Hot Soup Recipes - Freeze Ahead Soup Recipes - OAMC

©2008 About.com, a part of The New York Times Company.

All rights reserved.