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
