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This Sweet Corn and Chicken Soup is rich and creamy with sweet corn, rotisserie chicken and a smoky, spicy flavor! It comes together in one pot and takes just 30 minutes to make.
If you love creamy corn chowders and bisques (like this spicy crab and corn bisque), you’ll love this sweet corn soup with chicken! It’s inspired by Mexican corn chowder and it’s one of our favorite quick meals on busy weeknights!
This one is so quick because we’re taking a few short cuts by using frozen corn and store-bought rotisserie chicken.
If you have a little extra time, I highly recommend making a batch of air fryer biscuits or Instant Pot cornbread to serve with it!
Jump to:
Why this recipe works
- It only takes 30 minutes from start to finish! Using rotisserie chicken makes this a super simple soup recipe.
- It’s a one pot meal! Everything cooks together in a single pot or Dutch oven so cleaning up is quick and easy.
- You don’t need to make a roux! This soup is creamy like a chowder thanks to the addition of cream and creamed corn.
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Ingredients
Refer to the recipe card at the bottom of the post for the full list of ingredients and quantities.
You’ll need 2 cups of rotisserie chicken for this recipe. Rotisserie chickens are readily available at most grocery stores and are a major time saver. If you have extra time, you can cook a whole chicken and use 2 cups for this recipe. This air fryer whole chicken is quick and easy to make!
The recipe calls for 8 ounces of frozen corn. You can also use canned or fresh. If you have fresh corn on the cob, this sous vide corn on the cob recipe is a hands off way to prepare it.
The base of the soup is 4 cups of chicken stock. To control the amount of sodium in the soup, I usually use my homemade crockpot chicken broth. You can also use store-bought, but I would go for low sodium if you can.
For a mild spicy kick, 8 ounces of roasted diced green chilies are added to the soup. They add a little heat and smoky flavor.
For even more smoky flavor, you’ll need 1 teaspoon of smoked paprika and 1 teaspoon of cumin seeds (toasted and ground).
Be sure to use smoked paprika and not sweet paprika. They have very different flavors.
For the best flavor, I like to toast and grind my own whole spices. To do this, heat a skillet on medium heat and add the cumin seeds, tossing every few minutes until fragrant. Remove from heat and grind with a spice grinder or mortar and pestle.
For a creamy texture, the recipe calls for 1-15 ounce can of creamed corn and ½ cup of cream. If you don’t have creamed corn, you can puree some whole corn kernels, or you can make Instant Pot homemade creamed corn (if you have extra time).
Step by step instructions
Heat the oil over medium heat in a Dutch oven.
Sauté the onion and garlic until softened and starting to brown.
Add the frozen corn and chilies and cook 2-3 minutes.
Add the creamed corn, stock, paprika, pepper, salt and cumin and simmer for 10 minutes.
Add the cream and chicken and simmer for another 5 minutes. Adjust salt to taste if necessary.
Serve with crumbled cotija cheese and fresh cilantro.
Expert tips
- If you want this soup a little thicker, use an immersion blender to blend some of the corn before adding the chicken.
- If you prefer a thinner soup, just add more chicken broth.
- After you add the cream and let the soup simmer, make sure it doesn’t come to a boil as the cream may start to curdle.
- To make this soup a little lighter, substitute the heavy cream for half and half.
- To reduce the spicy flavor, use less green chilies.
- If you want it spicier, add some diced jalapeños.
- Feel free to add black beans and other veggies like diced tomatoes and red peppers.
- Instead of store-bought rotisserie chicken, feel free to cook your own chicken like this sous vide whole chicken or sous vide chicken thighs.
Topping options
- Cotija cheese
- Chopped fresh cilantro
- Lime wedges
- Sour cream
- Green salsa or tomato salsa
- Cheddar cheese
- Jalapeño slices
- Tortilla chips or strips
- Diced avocado
Common questions
The soup will be thick from the addition of the heavy cream. If you prefer it thicker, you can use an immersion blending to blend up some of the corn in the soup before adding the chicken.
If stored in an airtight container in the fridge it should last for up to 3 days. Just make sure you are using fresh rotisserie chicken. If your chicken is already leftover, factor this into how long the soup will last.
To reheat, you can simply warm the soup in a saucepan or Dutch oven on the stovetop. You can also warm it in the microwave. Be careful not to let it boil as the cream can curdle in the soup. Keep in mind that the soup may thicken in the fridge so you will need to stir in a little chicken stock before reheating.
I don’t recommend freezing this soup. The cream may cause the soup to separate and take on a curdled texture once defrosted and reheated.
More Mexican inspired recipes
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Recipe
Sweet Corn and Chicken Soup
Ingredients
- 2 cups rotisserie chicken
- 1 tablespoon avocado oil
- 1 garlic clove minced
- ¼ onion minced
- 8 ounces frozen corn substitute fresh or canned
- 8 ounces roasted diced green chilies
- 4 cups chicken stock
- 1 tablespoon salt
- ½ teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cumin seeds toasted and ground
- 1-15 ounce can creamed corn
- ½ cup cream
- cotija cheese for serving
- cilantro for serving
Instructions
- Heat the oil over medium heat in a Dutch oven.
- Sauté the onion and garlic until softened and starting to brown.
- Add the frozen corn and chilies and cook 2-3 minutes.
- Add the creamed corn, stock, paprika, pepper, salt and cumin and simmer for 10 minutes.
- Add the cream and chicken and simmer another 5 minutes. Adjust salt to taste if necessary.
- Serve with crumbled cotija cheese and fresh cilantro.
Expert Tips:
- If you want this soup a little thicker, use an immersion blender to blend some of the corn before adding the chicken.
- If you prefer a thinner soup, just add more chicken broth.
- After you add the cream and let the soup simmer, make sure it doesn’t come to a boil as the cream may start to curdle.
- To make this soup a little lighter, substitute the heavy cream for half and half.
- To reduce the spicy flavor, use less green chilies.
- If you want it spicier, add some diced jalapeños.
- Feel free to add black beans and other veggies like diced tomatoes and red peppers.
- Instead of store-bought rotisserie chicken, feel free to cook your own chicken like this sous vide whole chicken or sous vide chicken thighs.
Nutrition
dani
This was soooo yummy! It was easy to make and everyone loved it.
Danielle
Thanks!