Description
A delicious and creamy chicken soup with fresh corn and spices.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh sweet corn kernels (approx. 2 ears of corn)
- 2 tbsp butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Prepare Ingredients: Dice the onion, mince the garlic, and shuck the corn if using fresh.
- Sauté: In a large pot over medium heat, melt butter. Add onions and garlic; sauté until translucent.
- Cook Chicken: Add diced chicken breasts and cook until golden brown.
- Add Corn and Spices: Stir in fresh corn, cumin, and smoked paprika; cook for about 3 minutes.
- Simmer: Pour in chicken broth; simmer gently for 15-20 minutes until chicken is cooked through.
- Create Creaminess: Reduce heat and stir in heavy cream; simmer for an additional 5 minutes.
- Finish: Stir in lime juice and garnish each serving with cilantro.
Notes
- This soup can be made with frozen corn if fresh is not available.
- Adjust the seasoning according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg