Chicken Santa Fe Soup - Quick and Easy
This rich chicken soup is full of the flavors of the Southwest. It also freezes well.
MAKE IT SHINE! ADD YOUR PHOTO
2
People talking
INGREDIENTS
Nutrition- 2
- 1
- 2tablespoons olive oil
- 1
- 1
- 1⁄8teaspoon red pepper flakes
- 1
- 3cups chicken broth
Advertisement
DIRECTIONS
- 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.
Advertisement