Creamy Chicken & Corn Soup

A hearty, flavorful soup with tender chicken, sweet corn, a touch of heat, and a creamy broth — perfect for cozy nights or meal prep!

📝 Recipe Card

Servings: 6
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Total Time: 50–55 minutes
Dietary Badges: High-Protein, Comfort Food, Meal Prep Friendly

✅ Ingredients

Boneless, skinless chicken breasts
Yellow onion
Jalapeño
Chicken bone broth
Sour cream
Monterey jack cheese (or a blend with mild cheddar)
Garlic
Dried oregano
Chili powder
Frozen sweet white corn
Fresh cilantro
Lime
Cornstarch
Water
Olive oil

Optional Toppings:

Cotija cheese
Bacon crumbles
Tortilla strips
Sliced avocado

👩‍🍳 Instructions

Sauté Aromatics
In a large soup pot, heat olive oil over medium heat. Add chopped onion, jalapeño, and minced garlic. Sauté until fragrant and onion is softened.
Cook Chicken
Add chicken breasts and pour in the chicken bone broth. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, or until the chicken is cooked through.
Shred Chicken
Remove chicken, shred with two forks, and return it to the pot.
Add Seasonings & Corn
Stir in dried oregano, chili powder, frozen corn, and cilantro.
Make It Creamy
Lower the heat. Stir in sour cream and shredded cheese until melted and fully incorporated.
Thicken the Soup
In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the soup and simmer for another 5–10 minutes until slightly thickened.
Finish with Lime
Squeeze in fresh lime juice. Adjust salt and pepper to taste.
Serve & Garnish
Ladle soup into bowls and top with cotija cheese, bacon crumbles, tortilla strips, and sliced avocado if desired.

🔎 Additional Notes

Tip: For extra heat, keep the jalapeño seeds or add a pinch of cayenne.
Use rotisserie chicken for an even faster version.

🥘 Brief Introduction

This Creamy Chicken & Corn Soup is a soul-warming blend of tender chicken, sweet corn, aromatic spices, and a creamy broth. The slight kick from jalapeño, balanced by the richness of sour cream and cheese, makes this a crowd-pleaser perfect for family dinners or make-ahead lunches.

(Confession: I always double the recipe — it’s even better the next day!)

📸 Step-by-Step Cooking Guide

1️⃣ Sauté Onions, Jalapeño, Garlic

Heat olive oil. Cook onion, jalapeño, and garlic until soft.

2️⃣ Add Chicken & Broth

Place chicken breasts in the pot. Add bone broth and simmer until chicken is cooked.

3️⃣ Shred Chicken

Remove and shred the chicken. Return it to the broth.

4️⃣ Season & Add Corn

Add oregano, chili powder, corn, and cilantro.

5️⃣ Stir in Sour Cream & Cheese

Lower heat and melt in sour cream and shredded cheese.

6️⃣ Thicken Soup

Add cornstarch slurry and simmer until slightly thickened.

7️⃣ Add Lime & Serve

Stir in lime juice. Garnish with desired toppings.

Tip: Soup will thicken further as it sits.

🥄 Ingredient Details & Substitution Tips

Chicken: Chicken thighs can be substituted for richer flavor.
Bone Broth: Regular chicken broth or stock works too.
Sour Cream: Greek yogurt is a lighter alternative.
Cheese: Any good melting cheese can substitute Monterey jack.
Corn: Fresh or canned corn can replace frozen.
Cornstarch Slurry: Arrowroot or flour can be used for thickening.

Equipment Note: A slow cooker or Instant Pot version is possible — cook chicken and broth first, then add the remaining ingredients before serving.

🍽 Recipe Variations & Serving Suggestions

Flavor Variations:

Add black beans for extra protein and fiber.
Stir in roasted poblano peppers for a smoky twist.

Dietary Adaptations:

Gluten-Free: Naturally gluten-free.
Dairy-Free: Substitute dairy-free sour cream and cheese.

Serving Ideas:

Serve with crusty bread or warm tortillas.
Top with fresh avocado slices for added creaminess.

🧊 Storage & Make-Ahead Information

Refrigerate: Store in an airtight container up to 4 days.
Freeze: Soup freezes well (without toppings) for up to 3 months.
Reheat: Warm gently on the stovetop or microwave. Stir frequently to prevent separation.

Make-Ahead Tip: Cook the chicken and broth base a day ahead. Add dairy and toppings just before serving.

🍎 Nutrition Facts (Per Serving)*

Calories: 375 kcal | Protein: 32g | Carbs: 14g | Fat: 22g
(Based on 6 servings; will vary slightly with toppings.)

Allergens: Milk (sour cream, cheese)

W-W Points (per serving): 7 points (blue/green)
(Calculated using chicken breast, sour cream, Monterey jack/cheddar blend, and excluding optional toppings.)

❓ Frequently Asked Questions (FAQs)

Q: Can I use rotisserie chicken?
A: Yes! Shred rotisserie chicken and reduce the simmering time.

Q: Is this soup spicy?
A: It has a mild heat. For spicier soup, leave jalapeño seeds or add chili flakes.

Q: Can I skip the cornstarch?
A: Yes, though the soup will be thinner.

Q: Can I make this dairy-free?
A: Use dairy-free cheese and sour cream alternatives.

❤️ Optional Personal Story

I created this soup after craving something hearty yet fresh — a blend of classic chicken soup comfort with the zesty brightness of Tex-Mex flavors. The first time I made it, my family insisted it go straight into our regular rotation. It’s the perfect blend of cozy and exciting!

💬 Reader Interaction

Have you tried this Creamy Chicken & Corn Soup? Let me know how you made it your own or if you added any favorite toppings!

📣 Call-to-Action

If you loved this recipe, rate it ⭐⭐⭐⭐⭐ and tag #CreamyChickenCornSoup on social media when you share your bowl!