Chicken Santa Fe Soup - Quick And Easy

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   ["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."]

* Per serving · 4 servings · Values may vary.

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