Speedy Gonzales Chicken Soup

• 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

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

olive oil, chicken breasts, red onion, flour, chicken stock, tomato juice, corn kernel, hot chili peppers, fresh cilantro

Taken from www.food.com/recipe/speedy-gonzales-chicken-soup-195000 (may not work)