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Creamy Chicken Corn Soup Recipe

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3.8 from 20 reviews

This creamy and flavorful Chicken Corn Soup combines tender shredded chicken thighs with sweet corn, green chilies, and a touch of cream. Sauteed onions, bell peppers, and garlic build a savory base while blending half the corn adds luscious texture. This comforting soup simmers gently on the stove for a nourishing meal perfect as a starter or main dish. Optional toppings like shredded cheddar, avocado, and fresh cilantro add vibrant freshness and richness.

  • Total Time: 45 minutes
  • Yield: Approximately 8 servings (1 cup each)

Ingredients

Chicken Corn Soup

  • 2 15-oz cans Corn (drained and rinsed)
  • 1 tbsp Olive oil
  • 1 medium Red bell pepper (diced)
  • 1 medium Onion (diced)
  • 4 cloves Garlic (minced)
  • 2 4-oz cans Green chilies (with liquid)
  • 4 cups Chicken broth, reduced sodium
  • 1 tsp Sea salt (to taste)
  • 1/4 tsp Black pepper (to taste)
  • 2 lb Boneless skinless chicken thighs (or chicken breasts)
  • 1/3 cup Heavy cream (or half and half)

Optional Toppings

  • Cheddar cheese (shredded)
  • Avocado (diced or sliced)
  • Fresh cilantro

Instructions

  1. Blend Corn: Add half of the corn (one can, drained and rinsed) to a small blender or food processor and blend until smooth. Set aside this creamy corn puree for later.
  2. Saute Vegetables: In a large Dutch oven or pot, heat the olive oil over medium heat until shimmering. Add diced onions and red bell peppers. Saute for about 5-8 minutes until softened and starting to brown, developing flavor.
  3. Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  4. Combine Ingredients and Simmer: Stir in the blended corn puree, the remaining whole corn kernels (from the second can), green chilies with their liquid, chicken broth, sea salt, and black pepper. Nestle the chicken thighs into the pot. Increase heat to bring soup to a boil, then reduce heat to simmer gently for about 20 minutes until the chicken is fully cooked through.
  5. Shred Chicken: Remove the cooked chicken thighs to a bowl and shred using two forks. Return the shredded chicken back into the pot.
  6. Finish Soup: Stir in the heavy cream or half and half for richness. Taste and adjust salt and pepper as needed.
  7. Serve: Ladle the chicken corn soup into bowls and garnish with optional toppings like shredded cheddar cheese, diced avocado, and fresh cilantro for added texture and flavor.

Notes

  • Serving size: approximately 1 cup (ideal for a starter; double for a full meal).
  • Store leftovers in an airtight container in the refrigerator for 3-5 days.
  • This soup reheats well on the stovetop over medium heat, stirring occasionally until warmed through.
  • For freezing, cool soup completely, then freeze in containers, zip lock bags, or ice cube trays for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Optional toppings are not included in nutrition values and can be customized to taste.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://flavorhug.com/creamy-chicken-corn-soup-recipe/