If you’re looking for a comforting and hearty meal that’s perfect for chilly evenings, then this creamy chicken corn soup is the perfect recipe to try. It is packed with flavor, thanks to the combination of tender chicken, sweet corn, green chile, tomatoes, and plenty of spices in the creamy broth.
Creamy Chicken Corn Soup
Chowders and soups are a great way to use up leftover chicken, and they’re easy to customize with your favorite ingredients. I’m all about deep, rich flavors in soups, and this recipe delivers that in abundance.
Have you heard of corn stock? It is a vegetable stock made from actual empty corn cobs. If you’re using fresh corn in this recipe, go ahead and drop the empty corn cobs in the pot of soup while it is simmering.
This works the same way that a meat bone does to impart extra flavor to a broth. No worries though, if you’re using canned corn. Since I make this recipe most often in the winter, that’s my go-to option.
Chicken stock works quite well in this soup. While you can certainly make it with broth, the stock creates a deeper base flavor.
The soup is finished off with a splash of heavy cream, which gives it a rich and velvety texture. This recipe is simple enough to make on a weeknight, but it’s also impressive enough to serve to guests.
Start by melting butter in a large pot, add the garlic and saute for just a moment until fragrant. Add the stock, tomatoes, green chile, corn, oregano, cumin, paprika, black pepper, and cayenne pepper.
Bring it to a strong simmer for a few moments before adding the chicken.
After the chicken has been added, reduce the heat and simmer on low. When the chicken has been warmed through, stir in the cream. Taste the soup and add salt as needed.
This soup freezes well and can be reheated in the microwave straight from the freezer. Alternatively, it can be thawed in the refrigerator and then reheated on the stove or in the microwave.
Cool the soup completely before storing it in freezer safe containers. These containers are my favorite for freezing soups and sauces.
Creamy Corn Soup with Chicken
To make this recipe you will need the following ingredients:
- chicken stock
- diced tomatoes with green chile
- chopped green chile
- dried oregano
- ground cumin
- smoked paprika
- freshly ground black pepper
- cayenne pepper
- heavy cream
- kosher salt
Fresh corn may be substituted for the canned corn in this recipe if you are fortunate enough to have it on hand. You’ll need approximately 4 cups of corn kernels removed from the cob.
Soups are a great way to share a meal with friends. With very little effort, you can have any of these recipes simmering on the stove. Keep things simple and serve the soup with a loaf of bread from the store or mix up a batch of cheesy drop biscuits if you have a few extra minutes.
Filled with tender chunks of chicken, kale, and creamy white beans, this chicken kale soup delivers a whole lot of flavor and a complete meal in less than 20 minutes.
Fragrant and filling, ground beef cabbage soup simmering on the stovetop will delight the senses of anyone wandering through the kitchen.
In this white chicken chili with corn, tender chunks of chicken, creamy cannellini beans, and sweet corn swim in a velvety, spiced broth that’s just begging to be devoured.
Tender, salty, corned beef, bite-size chunks of potatoes, and shredded green cabbage in a savory broth make this corned beef soup. This meal never fails to make everyone in my family happy.
Creamy Chicken Corn Soup
- 2 teaspoons butter
- 2 cloves garlic minced
- 4 cups chicken stock
- 10 ounces diced tomatoes with green chile
- ½-1 cup chopped green chile about 4-7 ounces
- 30 ounces canned corn drained (see note below for fresh corn alternative)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 3 cups cooked chicken chopped bite-size
- ¾ cup heavy cream
- 2-3 teaspoons kosher salt TASTE the soup first and reduce this amount if you are using store-bought stock
- Melt the butter in a large pot over medium-high heat and saute the garlic until fragrant, about 1 minute. Add the chicken stock, tomatoes, green chile, corn, oregano, cumin, paprika, black pepper, and cayenne pepper. Bring to a boil.
- Reduce to a low simmer and add the chicken. Let it warm for a few minutes and then stir in the cream. Taste the soup and add salt as needed. Remove from the heat and serve.