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Chicken Santa Fe Soup

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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

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