Teresa's Recipes
Creamy Chicken and Corn Soup
Indulge in the warmth of this creamy chicken and corn soup, a comforting bowl that brings together tender chicken, sweet corn, and a velvety broth. This recipe is inspired by traditional comfort foods enjoyed in homes across the world, perfect for chilly days or when you're feeling under the weather. Each spoonful is a delightful mix of flavors that will warm your heart and soul, garnished with fresh herbs for that extra touch of brightness.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 pound, boneless and skinless Chicken breast
- 4 cups Chicken broth
- 2 cups, fresh or frozen Sweet corn
- 1 cup Heavy cream
- to taste Salt
- to taste Pepper
- for garnish Fresh herbs (parsley or thyme)
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Calories: 400
- Fat: 25g
- Carbs: 20g
- Protein: 30g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic; sauté until softened and fragrant, about 5 minutes.
- Add the chicken breast to the pot and cook until no longer pink in the center, about 10 minutes. Ensure the chicken is cooked through.
- Pour in the chicken broth and add the sweet corn, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
- Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the heavy cream and continue to cook for an additional 5 minutes, allowing the soup to thicken slightly.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve the soup hot, garnished with freshly chopped herbs for a burst of flavor.
Tips
- For added depth of flavor, consider adding a splash of sherry or white wine after cooking the onions and garlic.
- You can also mix in some diced potatoes or carrots for extra heartiness.
- For a spicier kick, add a pinch of red pepper flakes or diced jalapeño when sautéing the onions.