American•quick

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.

Ingredients

Quantities are shown as originally provided.

2 cups shredded cooked chicken breast (Please see the notes on how to pressure a Whole chicken )
3/4 cup corn frozen or thawed
1/4 cup bell pepper, chopped
1/4 cup onion, chopped
1/4 cup unsalted butter
1/4 cup all purpose flour
3 cups evaporated milk, divided
1 teaspoon garlic powder
1 teaspoon onion
salt and pepper

1
Set heat to 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.
2
Add onion and half of the evaporated milk and stir until the soup is creamy and smooth.
3
Add the shredded chicken breast, bell pepper, and corn.
4
Season with salt, pepper, onion, and garlic powder.
5
Cover and let it simmer for 2 minutes.
6
Add in the remaining milk and stir for another 2 minutes.
7
If you want to freeze this, just put in a small container or zip loc and freeze.
8
Microwave for 5 minutes if unthawed and 2 minutes if thawed,