Chicken Corn Soup
Learn how to make a sweet, zingy chicken corn soup! Part of the soup is blended to create a slight creaminess, while still having bites of texture from potatoes, chicken, and sweet summer corn. It's layered with amazing flavor and a soup my husband is constantly asking me to make!
Servings 4
Calories
Ingredients
- 3 Tablespoons salted butter
- 1 red or yellow onion, diced small
- 2 celery ribs, diced small
- 1 poblano pepper, seeds removed and diced small
- 4 yellow potatoes, cut into small bite-sized pieces
- 6 garlic cloves, minced or pressed
- 6 cups corn (frozen or fresh)
- 2 corn cobs, optional if using frozen corn
- 3/4 teaspoon chili powder
- 5 1/2 cups chicken stock
- 2 chicken breasts
- Kosher salt & black pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8-1/4 teaspoon red pepper flakes
Instructions
- In a large pot, sauté in butter on medium heat the onion, poblano, corn, and celery for 4-5 minutes with a generous pinch of salt. For the last minute, add the minced garlic and cook with the vegetables.
- Then add the chicken breasts, potatoes, chicken stock, garlic powder and onion powder, and corn cobs with a generous sprinkle of salt and pinch of black pepper.
- Cover and gently simmer the soup on a low to medium heat for 25-30 minutes. The potatoes should be tender and the chicken cooked through.
- Remove the chicken and let cool for several minutes before carefully cutting into bite-size pieces.
- Before transferring the chicken back to the pot, carefully transfer three cups of the soup to a heat-safe blender and blend until creamy.
- Carefully transfer the blended portion of the soup and the chopped chicken back to the pot.
- Taste the soup, season with more salt or pepper if needed, garnish with cilantro if desired then serve!