Chicken Santa Fe Soup - Quick And Easy - cooking recipe

Ingredients

2 chicken breasts, boneless skinless
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.
Directions for freezing and thawing:.
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.