Corn Chicken Soup

This Corn Chicken Soup is done in less than 25 minutes! It’s easy, quick, smooth, and creamy. Cook it on a stovetop or in the Instant Pot. This is a simple budget meal to use up that leftover chicken. I spent zero dollars on it 🙂

You may also like my How to Pressure Cook Whole Chicken to have an unending supply of pre-cooked chicken, and you can also make this Velveeta One Pot Chicken Tomato Pasta.

CORN SOUP WITH CHICKEN

It was said that you can find money in your pantry more than you think and I strongly agree. I have saved hundreds of dollars on my grocery budget by checking what ingredients are available in my pantry before buying groceries.

Each Saturday morning, which is my meal prep schedule, I check my fridge and my pantry for ingredients and supplies that I may already have and plan my menu for the week around it.

This is a photo of what I have in my pantry, and so far I‘ve made Hummus and Pizza out of this  . If you go to my Facebook page, you can find the quick meals that I made out of these ingredients.

So in spite of the scorching heat in my nook right now, I made this soup and the family loved the creaminess of it. Thanks to the flour mixed in with the butter and instead of the usual broth, evaporated milk was added to it.

So, guys, I introduce to you my less than 25-minute corn soup. I spent nothing on this. It was developed based on the ingredients available in my pantry and freezer. It’s filling, creamy, delicious, and easy to make. Grab your cooking jam and let’s get started.

HOW DO YOU MAKE CHICKEN CORN SOUP

• • I had two pieces of chicken breast, so I boiled them and shredded them. I also have frozen evaporated milk, so that goes to this soup, too.
  • The onion and bell pepper are fridge staples that are about to go bad, so they were also mixed in the soup.

This turned out delicious, and I made a huge soup to bring to lunch.

CORN SOUP INGREDIENTS:

• Chicken breast—I used 2 cups of shredded chicken breast in this recipe. I boiled it with a teaspoon of salt and pepper and shredded it. You can also use leftover rotisserie chicken in this recipe.
• Corn- I used 3/4 cup of frozen or non-frozen corn in this recipe. If you use frozen corn, you don’t have to thaw it.
• Red Bell Pepper- I use 1/4 cup of red bell pepper for this recipe.
• Onion- 1/4 cup red onion. You can use yellow onion if you want.
• Butter makes everything delicious, so I used 1/4 cup of it.
• Flour- Use any brand of all-purpose flour. I added 1/4 cup to make the soup creamy.
• Evaporated milk- I have about 3 cups of leftover evaporated milk from my previous recipes that  I froze for future use. And this is the perfect time to use it.
• Salt and pepper to taste.

HOW TO MAKE THIS CREAMY AND SMOOTH SOUP?

• Set a fire in medium low.
• Melt the butter in a large saucepan. Add the all-purpose flour and stir until fully combined and no lumps are present.
• Add the onion and half of the evaporated milk and stir until the soup is smooth and creamy to your preference.
• Add the shredded chicken breast, bell pepper, and corn.
• Season with salt, pepper, onion, and garlic powder.
• Cover and let it simmer for 2 minutes.
• Add in the remaining milk and stir for another 2 minutes.

WHAT GOES WITH THIS CORN SOUP?

• You can serve chicken soup with salted crackers or this homemade flatbread.
• Serve it with hot homemade dinner Rolls.
• Personally, I prefer eating it by itself.

CHECK OUT THESE LINKS FOR MORE SOUP RECIPES:

• Vietnamese Meatball Soup
• Crock Pot Asparagus Mushroom Soup
• Crock Pot Cheesy Broccoli
• Broccoli Spinach Soup
• Cauliflower Soup
• Chilled Out Cucumber and Avocado Soup
• Cooked Lentil Soup with Sausage
• Leftover Turkey Noodle Soup
• Chili

FILIPINO SOUP:

• Pancit Molo
• Tinolang Manok
• Sinigang na Hipon
• Filipino Style Chicken Noodle Soup

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FOR MORE CHEAP AND BUDGET-FRIENDLY MEALS:

1. Chicken Leg Oven Bake
2. Budget-Friendly Meal Plan # 1
3. Homemade chicken Gyros 
4. Honey Garlic Chicken
5. Velveeta Cheeseburger Mac and Cheese

Corn Chicken Soup

This Corn Chicken Soup is done in less than 25 minutes! It’s easy, quick, smooth and creamy. Cook it on a stove top, or in the Instant Pot.

5 from 10 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 6 people

Calories: 99kcal

Author: Shobee

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Ingredients

• 2 cups shredded cooked chicken breast Please see the notes on how to pressure a Whole chicken
• 3/4 cup corn frozen or thawed
• 1/4 cup bell pepper, chopped
• 1/4 cup onion, chopped
• 1/4 cup unsalted butter
• 1/4 cup all purpose flour
• 3 cups evaporated milk, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion
• salt and pepper

Instructions

MAKE THE SOUP CREAMY

• Set heat to medium-low. In a small pan, melt butter and add in flour. Stir the mixture until it's smooth and there are no lumps present.
• Add onion and half of the evaporated milk and stir until the soup is creamy and smooth.
• Add the shredded chicken breast, bell pepper, and corn.
• Season with salt, pepper, onion, and garlic powder.
• Cover and let it simmer for 2 minutes.
• Add in the remaining milk and stir for another 2 minutes.

HOW TO FREEZE THE SOUP

• If you want to freeze this, just put in a small container or zip loc and freeze.
• Microwave for 5 minutes if unthawed and 2 minutes if thawed,

Video

Notes

 How to pressure Cook a Whole chicken >>>> Instant Pot Whole Chicken.

Tried this recipe?Mention @theskinnypot or tag #theskinnypot!

Nutrition

Calories: 99kcal | Carbohydrates: 4g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 35mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 19IU | Vitamin C: 0.03mg | Calcium: 7mg | Iron: 1mg

Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...