Speedy Gonzales Chicken Soup - cooking recipe

Ingredients

2 tablespoons olive oil
2 skinless chicken breasts
1 red onion, finely chopped
1 tablespoon plain flour
6 cups chicken stock
2 cups tomato juice
1 cup corn kernel
2 hot chili peppers, finely sliced, any variety (I like Habaneros)
1/4 cup fresh cilantro, finely chopped

Preparation

Heat half of the oil in a good-sized saucepan, cook chicken until lightly browned and cooked right through.
Remove chicken from pan and shred into small strips.
Heat remaining oil in same pan, cook onion 3-4 minutes or until soft.
Add flour to pan and stir for 1 minute.
Add stock and juice 1 cup at a time, waiting until mixture thickens slightly after each addition.
Add chicken, corn and chilli. Stir until heated through.
Serve topped with cilantro.