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.
