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.
Why You’ll Love It
- Seasonal – This chicken and corn soup is a great way to use fresh corn.
- Made in One Pot – This soup is made in one pot to ensure clean-up is a breeze.
- Gluten-Free – It’s naturally gluten-free so everyone can enjoy it.
- Freezes Well – This sweet corn and chicken soup recipe freezes well so it’s perfect for meal prep.
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.
In addition to the above, I recommend a bit of cotija cheese, cilantro, and red pepper flakes to serve with the soup.
Dietary Adaptions
To Make it Gluten-Free: Be sure to use gluten-free chicken broth.
To Make it Dairy-Free: Swap the heavy cream for full-fat coconut milk.
To Make it Low-Sodium: Use low-sodium chicken broth.
How to Make Corn Chicken Soup
- Cut the sweet corn. Using a sharp knife, remove the corn kernels from the raw ears of corn.
- Cook the veggies. In a large pot, cook the onion, bell pepper, and garlic in olive oil and butter until tender.
- Add the tomatoes, corn, and spices. Add the diced tomatoes, corn kernels, chili powder, cumin, and salt, and cook until fragrant.
- Add the broth and chicken. Cover the vegetables with broth and submerge chicken breasts in the broth.
- Simmer the soup. Bring to a boil, then cover, and reduce to a simmer until the chicken is cooked through.
- Shred the chicken. Remove the cooked chicken from the pot, place it on a cutting board, and shred it into bite-size pieces.
- Puree the soup. Using a blender, puree a portion of the soup until creamy, then return it to the pot along with the shredded chicken.
- Add the cream. Add the heavy cream, stir to combine, and season to taste.
- Serve and enjoy!
The detailed instructions can be found in the recipe card below.
