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Chicken Corn Soup is full of tender chicken, sweet corn, and veggies in a rich, creamy broth. It’s hearty, comforting, and perfect for warming up on a chilly day.
Serve this chicken corn soup with Soft Onion Rolls, Focaccia Bread, or Easy Drop Biscuits.
Try my Albondigas Soup next!
Table of Contents
The Best Soup I’ve Ever Made
My kids said this was literally the best soup I’ve ever made for them, and here’s why:
- Creamy – It’s thick and rich from the starchy potatoes, the cream corn, and the half and half. It just tastes homey.
- Super Easy to Make – Saute the veggies, then dump everything else into the pot. Easy peasy!
- Incredibly Flavorful – There are a lot of flavors going on, from the spicy green chiles to the sweet corn to the savory broth.
Ingredients You’ll Need
- Olive Oil
- Vegetables – Onion, carrots, frozen corn, and garlic.
- Creamed Corn – 1 can of creamed corn adds to the richness of the soup. You can omit in favor of regular corn if you prefer.
- Green Chiles – Milk or spicy.
- Chicken Broth – Opt for the low sodium variety.
- Chicken – 2 cups of shredded chicken breast, or meat from a rotisserie chicken.
- Potatoes – I prefer red skinned potatoes for this soup recipe.
- Heavy Cream and Milk – or Half & Half.
- Salt and Pepper
- Green Onions – Thinly sliced for garnishing
- Fresh Italian Parsley – Also for garnishing.
How To Make Chicken Corn Soup
See recipe card below for ingredient quantities and full instructions.
- Cook carrots and onions in a large soup pot over medium heat.
- Add garlic and cook briefly.
- Stir in green chiles, frozen corn, creamed corn, shredded chicken, potatoes, and chicken broth. Simmer for about 25-30 minutes.
- Remove from heat and stir in half and half. Season with salt and pepper to taste.
- Ladle into bowls, garnish with sliced green onions and fresh parsley, and serve.
Storage
Refrigerator Storage – Allow soup to cool fully before storing. Pour into an airtight container, seal and store in the fridge for up to 4-5 days.
Freezer – Because of the cream and the potatoes, I don’t recommend freezing this soup. The texture will change quite a bit as it defrosts.
Reheating – The best way to reheat soup is in a saucepan on the stove. Heat over medium-low until warmed through. You can also reheat in the microwave at 50% power in 30-second increments.
Expert Tips
- Cut vegetable pieces roughly even in size. This will promote even cooking.
- If you don’t want any heat, use the mild green chiles. To add more heat, use a spicier version or opt for diced jalapenos instead.
- The cream corn helps to thicken the soup, makes it creamier and also adds a slight sweetness. If you would prefer to make the soup without it, you can certainly do so. Just add more frozen corn.
- Pasta can be used in place of potatoes if you like. I recommend cooking any noodles separately.
More Chicken Soup Recipes
- Chicken & Wild Rice Soup
- Chicken Enchilada Soup
- White Bean, Kale and Sausage Soup
- Homemade Chicken Soup Recipe
- White Chicken Chili
Chicken & Corn Chowder
Ingredients
- 1 tablespoon olive oil
- 1 small white onion diced
- 2 medium carrots cut into bite-sized pieces
- 2 teaspoons minced garlic 4 cloves
- 15 ounce can creamed corn
- 2 cups frozen corn
- 4 ounce can green chiles
- 4 cups low sodium chicken broth
- 2 cups diced or shredded boneless skinless chicken breast
- 1 cup peeled and diced potatoes
- 1 1/3 cup Half & Half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 green onions diced
- Fresh Italian flat leaf parsley for garnish if desired
Instructions
- In a large pot (5 quart) heat olive oil over medium heat and add diced onion and carrots. Season with a pinch of salt. Cook, stirring often, for several minutes until translucent.
- Add garlic and cook for about a minute.
- Stir in green chiles, corn, creamed corn, chicken, potatoes and chicken broth. Bring to a boil, then cover and turn heat to low. Simmer until potatoes are cooked and fork tender; about 25 minutes.
- Turn off heat and stir in heavy cream and milk. Season with salt and pepper to taste.
- Ladle into bowls for serving and garnish with chopped green onions and fresh parsley, if desired.
- To thicken, if you desire, ladle about ½ cup of the broth in a small bowl and whisk in 2 tablespoons of cornstarch. Once completely combined, pour this mixture into the soup. It will thicken in minutes upon standing.
Ĺoved it! Just what I needed!
Nice! Thanks for stopping by Lanette.
Is there the possibility of you adding Calories and Nutritional Information for your recipes?
Hi Daniel, We are working on it, and have adding it to a lot of them. Unfortunately it takes time and we onoy have the manpower to do a few per week. There are great resources online like myfitnesspal.com that you can use in the meantime.
What makes this soup so creamy?
Cream?
Milk, heavy cream and nonfat dry milk? Surely I’m not the only person confused by this recipe. I see all of the milk products are marked with an asterisk but then the recipe goes on to talk about thickening the broth with flour, Please explain !
Hi, I’m not sure where the confusion is…the recipe doesn’t call for dry milk, just a combination of heavy cream and nonfat milk. That is what I cook with when making creamy soups, so it’s what I listed in the recipe. I updated the comments about using the milk/heavy cream so hopefully that is a little more clear.