Ingredients

  • 2 cups cooked, shredded chicken
  • 2 cups sweet corn (fresh or canned)
  • 4 cups chicken broth
  • 1 cup milk or half-and-half
  • 4 oz cream cheese, softened
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • ½ tsp paprika
  • ½ tsp black pepper
  • Salt to taste
  • ½ tsp cumin (optional)
  • ¼ cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • ½ cup shredded cheese (optional)

Instructions

  1. Sauté the aromatics: Melt butter in a large pot over medium heat. Add onion and garlic, and cook for 2–3 minutes until softened.
  2. Add the broth and corn: Stir in sweet corn, chicken broth, paprika, cumin, black pepper, and salt. Bring to a gentle boil.
  3. Add chicken: Stir in the shredded chicken and simmer for 10–15 minutes.
  4. Make it creamy: Lower the heat. Add softened cream cheese and milk, stirring until smooth and creamy.
  5. Simmer: Cook for another 3–5 minutes without boiling rapidly. Adjust the seasoning as needed.
  6. Garnish and serve: Ladle into bowls and top with cilantro, shredded cheese, and a squeeze of fresh lime juice.

Serving Tip

Serve hot with toasted bread, crackers, or a fresh green salad. Add extra lime juice and cilantro for a fresh, zesty flavor.

Enjoy this comforting, creamy chicken and sweet corn soup!