Filled with sweet corn and loaded with chicken, this Mexican-inspired creamy corn chicken soup is a protein-packed and fiber-filled meal that is equal parts nutritious and delicious.
If you’re looking for a recipe to help you transition from summer to fall, look no further than this chicken and sweet corn soup! This hearty soup has all the flavors of sweet summer corn along with the comfort food feelings of fall.
I opted to give this soup a little Mexican flair by adding some spices and serving it with cotija cheese, cilantro, and chili flakes. However, if you wanted to keep the soup on the milder side, you could omit the spices and really let the simplicity of this chicken corn soup shine.
INGREDIENTS YOU’LL NEED
- Fresh Corn – In-season sweet corn will give you the best results, you can use yellow corn or bi-color corn on the cob. If needed, you can use frozen corn, canned corn, or creamed corn – see the notes section of the recipe card.
- Chicken Breasts – Be sure to use boneless and skinless chicken breasts. You can also use cooked chicken or rotisserie chicken – see the note in the recipe card for instructions.
- Onion – To build the base of the soup.
- Garlic – To flavor the soup.
- Green Bell Pepper – To add some color and veggies.
- Tomatoes – To add more color and veggies.
- Spices – A mixture of chili powder, ground cumin, and salt to season the soup and give it a bit of heat.
- Chicken Broth – You can use homemade or store-bought chicken broth. You can also use vegetable stock.
- Heavy Cream – To make the soup extra rich and creamy. You can also use table cream or half-and-half if needed.
Storage + Reheating
To Refrigerate: Allow the soup to cool completely and then transfer to an airtight container in the fridge for up to 5 days.
To Freeze: Transfer the cooled soup to an airtight container and freeze for up to 3 months. To make grab-and-go meals and reheating easier, you can freeze the soup in individual portion-sized containers.
To Reheat: To reheat from the fridge, place the soup in a pot on the stovetop on medium heat and warm for 5 minutes or until heated through. To reheat from frozen, thaw the soup overnight in the fridge and then place the soup in a pot on the stovetop on medium heat and warm for 5 minutes or until heated through. To reheat the soup in the microwave, place thawed soup in a microwave-safe bowl and warm for 1-2 minutes, with 30 additional 30-second increments as needed depending on the strength of your microwave.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 large tomatoes, seeded and diced
- 3 cups corn kernels, raw (from about 4 ears of corn)
- 1 teaspoon chilli powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 2 1/2 cups chicken broth
- 2 chicken breasts, boneless, skinless
- 1/2 cup heavy cream
To Serve (optional):
- Cotija cheese
- Cilantro
- Red pepper flakes
Instructions
- Using a sharp knife, on a cutting board, remove the corn kernels from the uncooked ears of corn. (If using frozen, canned, or creamed corn, see the notes section below.)
- In a large pot on medium-high heat, warm the olive oil and butter. Add diced onion and green bell pepper and cook for 3-4 minutes until tender. Add minced garlic and cook for an additional minute.
- Add diced tomatoes, corn kernels, chili powder, cumin, and salt, and cook for another 1 minute until fragrant.
- Pour in broth and give it a good stir to ensure everything is well combined. Then add chicken breasts into the pot, ensuring they are submerged in the broth, reduce heat to a simmer, and cook for 20 minutes. (If using leftover chicken see the notes section below.)
- After 20 minutes, remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into fine strips or bite-size pieces, and set it aside.
- Using a measuring cup, remove 3 cups of the soup from the pot, add it to a blender, blend until smooth, and then return it to the pot. (If you have an immersion blender, you can do this directly in the pot, but only partially blend the soup.)
- Return the shredded chicken to the pot, pour in heavy cream, stir to combine, and allow to simmer for an additional 5 minutes. As it does, taste and adjust salt and pepper as needed.
- To serve, ladle the soup into bowls and serve with a sprinkle of cotija cheese, cilantro, and/or red pepper flakes on top.
- Any leftover soup can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 351 calories
- Sugar: 12 grams
- Fat: 16 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 26 grams
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