Are you looking for a warm and satisfying dish to enjoy on a chilly evening? Look no further than this creamy chicken and corn soup recipe. Packed with flavor and easy to make, this soup is sure to become a family favorite.
Ingredients:
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups frozen corn kernels
- 1 cup heavy cream
- Salt and pepper to taste
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Add the diced onion to the pot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Add the chicken broth to the pot and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Add the frozen corn kernels to the pot and simmer for an additional 5 minutes.
- Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, you can transfer the soup to a blender and blend in batches.
- Return the soup to the pot and add the cooked chicken and heavy cream. Simmer for an additional 5-10 minutes, until the soup is heated through and the flavors have melded together.
- Season with salt and pepper to taste.
Serve this delicious soup with some crusty bread or crackers for a satisfying meal that will warm you up from the inside out. Enjoy!
