Description
This creamy chicken and corn soup is a comforting dish that’s easy to prepare.
Ingredients
Scale
- 1 3/4 cups water
- 2 ribs celery, diced
- 1 large Russet potato, peeled and diced
- Salt and pepper, to taste
- 1 (10 oz) can condensed cream of chicken soup
- 1 (15 ounce) can corn, drained and rinsed
- 1 (4-ounce) can mild diced green chiles, drained
- Ground black pepper, to taste
- 1 green onion, thinly sliced, optional
Instructions
- Combine the water, celery, potatoes, and salt in a medium saucepan.
- Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender and the celery is crisp-tender, 15 to 20 minutes.
- Stir in the condensed soup, corn, and chiles, increase the heat to high, and bring to a brief boil.
- Season to taste with salt and pepper and serve topped with green onion, if using.
Notes
- Feel free to adjust the seasonings according to your taste.
- This soup keeps well in the refrigerator for a few days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg