Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) corn kernels, drained
- 2 large potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté onion and garlic until fragrant.
- Add diced potatoes and cook until slightly tender, about 5 minutes.
- Pour in chicken broth and bring to a boil. Lower heat and simmer until potatoes are soft, 15 minutes.
- Add shredded chicken and corn, stir to combine.
- Reduce heat to low, stir in heavy cream and shredded cheese until melted and smooth.
- Season with salt and pepper, garnish with chopped green onions before serving.
Notes
- For a thicker soup, mash some of the potatoes before adding cream.
- Use cooked and shredded rotisserie chicken for quicker prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg