THE RECIPE JOURNAL · Main Course
Rapid Chicken and Corn Soup
This comforting soup comes together in no time, making it perfect for busy weeknights. Packed with tender chicken and sweet corn, it’s both hearty and refreshing with every spoonful.
FROM THE KITCHEN • Rapid Chicken and Corn Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in a saucepan over medium heat. Toss in the chicken, onion, red bell pepper, and garlic, cooking everything together until the chicken is cooked through and the onion has softened—about 3 to 5 minutes. Next, pour in the chicken broth and add the corn, giving it a good stir.
02
Step 2
In a small bowl, whisk the milk and cornstarch until smooth, then stir this mixture into the soup. Bring it to a boil, then lower the heat and let it simmer gently for around 15 minutes, until the soup thickens nicely.
03
Step 3
Finally, stir in the white beans, Cheddar cheese, and a pinch of salt and pepper. Let the soup simmer a bit more until the cheese melts and everything is heated through—about 5 minutes. Serve warm and enjoy!
Why you’ll love it
This soup is quick to make and packed with comforting flavors. It combines tender chicken with sweet corn for a satisfying meal that feels homemade without the long wait. Perfect for busy days or when you want something warm and nourishing in no time.
How to serve
Serve this soup with crusty bread or warm dinner rolls to soak up the broth. A simple green salad on the side can add freshness and crunch. You can also top the soup with chopped fresh herbs or a squeeze of lime for extra brightness.
Storage & leftovers
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to three days. To freeze, portion into freezer-safe containers and use within two months. Reheat gently on the stove or in the microwave until hot throughout.
