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Chicken Corn Soup from Leftover Chicken
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5 from 9 votes

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.
Prep Time15 mins
Cook Time15 mins
Course: Soup
Cuisine: American

Ingredients

  • 2 cups shredded cooked chicken breast
  • 3/4 cup corn frozen or thawed
  • 1/4 cup bell pepper, chopped
  • 1/4 cup onion, chopped
  • 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 fire in 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,