Chicken, Corn, and Tomato Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 232.1
  • Total Fat: 8.1 g
  • Cholesterol: 40.1 mg
  • Sodium: 1,397.2 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 3.9 g
  • Protein: 18.0 g

View full nutritional breakdown of Chicken, Corn, and Tomato Soup calories by ingredient
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Adapted from Giada de Laurentiis Adapted from Giada de Laurentiis
Number of Servings: 6


    2 tablespoons extra-virgin olive oil
    1 onion, chopped
    2 cloves garlic, chopped
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    6-7 ears corn cut from the cob (or 1 pound frozen corn, thawed)
    6 cups low-sodium chicken broth
    1 1/2 cups cooked, diced chicken
    2 medium tomatoes, seeded and chopped into 1/2-inch pieces
    1/4 cup fresh basil leaves, chopped


In a 3-quart saucepan, heat the oil over medium-high heat. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Add garlic and most of the corn. Cook for another minute or two. Add chicken stock and simmer for 5-10 minutes until corn and onions are soft. Blend until smooth with an immersion blender (or use a regular blender).

Stir in tomatoes, chicken, remaining corn, and basil. Cook for a few minutes until everything is warm.

Ladle the soup into bowls and serve.

Serving Size: makes 4- 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user EJSELHORST.

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