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.
