This chicken and corn soup with tomatoes marries the best part of late summer produce in a comforting and easy, gluten-free meal, perfect for a back-to-school dinner.
Like every other basic B in North America, I love fall. The changing of the seasons, leaf-peeping, the crisp chill in the morning air, give all the fall to me. However, what I just might love *more* than fall (if that's even possible), is the transition period from the warm summertime to colder weather. Back-to-school season is simply the best — summer produce is still hanging around (I'm looking at you, tomatoes and corn), just begging to be used in a cozy bowl of soup savored on a rainy summer-meets-fall evening. ENTER the perfect back to school soup, chicken and corn soup with tomatoes.
About chicken and corn soup with tomatoes
Now that you've got all the cozy vibes, grab your soup pot (or the Instant Pot)! This chicken and corn soup has all the makings of a great meal the whole family will love: plenty of protein from the chicken breast and nutrients from veggies, but it's super quick and flexible. You can use fresh corn, or substitute with frozen corn kernels or canned corn, you can add more veggies or swap them out for what you have in your fridge (carrots or spinach would be great additions here!) and it's substitution-friendly, so you can make it just the way you like it. Just add a side of crusty bread and you've got yourself a family-friendly meal for those busy back-to-school weeknights.
Chicken and corn soup with tomatoes is great because:
- It uses seasonal late summer produce at its peak, but is flexible enough to make year-round
- It's easy, and comes together in under 45 minutes (even less in the Instant Pot!)
- All of the comfort-in-a-bowl you need to ease yourself into the colder weather
How to make chicken and corn soup with tomatoes
Stovetop Instructions
To make the chicken and corn soup with tomatoes on the stovetop, simply:
- Make the soup base. In a large pot or dutch oven, cook up the onions and celery in the butter until the onions are translucent.
- Cook the chicken. Pour the broth, chicken breasts and bay leaf into the pot and bring the soup to a boil. Next, reduce the heat to low, cover the pot and simmer until the chicken is cooked through.
- Shred the chicken. Remove the bay leaf and the chicken breasts, then shred chicken breasts using two forks, bear claws or, my favorite trick, a handheld mixer, and return to the pot.
- Add the veggies. Stir in the tomatoes, sweet corn kernels and milk, then return the soup to a simmer and cook until it's heated through, stirring occasionally.
- Season and serve. Add freshly ground black pepper and salt until it tastes irresistible, then sprinkle with fresh chopped parsley and serve immediately with a side of crusty bread.
Instant Pot (Pressure Cooker) Instructions
Making the chicken and corn soup with tomatoes in the Instant Pot couldn't be easier:
- Make the soup base. With the Instant Pot on "sauté" mode, cook the onions and celery in the butter until the onions are translucent.
- Cook the chicken. Pour the broth, chicken breasts and bay leaf into the inner pot with the onions and celery. Cover and turn the valve on the lid to "sealing" and pressure cook on "high" for 10 minutes, then quick release the valve.
- Shred the chicken. Remove the bay leaf and the chicken breasts, then shred chicken breasts using two forks, bear claws or, my favorite trick, a handheld mixer, and return to the pot.
- Add the veggies. Stir in the tomatoes, sweet corn kernels and milk, then turn the Instant Pot on "sauté" mode again to simmer the soup until heated through, stirring occasionally.
- Season and serve. Add freshly ground black pepper and salt until it tastes irresistible, then sprinkle with fresh chopped parsley and serve immediately with a side of crusty bread.
Frequently asked questions
I love serving this soup with a crusty hunk of bread for dipping in the broth. You can also add a simple side salad to make it a complete meal!
Let the chicken cool down to room temperature within two hours and store any leftovers in an airtight container (I love these Ziploc Twist N Lock containers for storing soup in individual servings). Leftovers will keep in the refrigerator for up to five days.
Because of the dairy in this recipe, I would not recommend freezing this soup.
Substitutions
- If you don't have uncooked chicken breasts, you can substitute the same amount of rotisserie chicken or pre-cooked chicken breasts, simply add the cooked chicken at the end with the tomatoes, corn and milk.
- All out of chicken broth? You can use the same amount of chicken stock or vegetable stock in its place.
- If you're short on celery or corn, you can also add extra veggies like spinach, carrots, or even peas!
Special diets
If you have a special diet you're adhering to, here are some ways you can adjust this recipe.
- Gluten free: This soup is naturally gluten-free, so no substitutions needed!
- Dairy free: Replace the butter with olive oil, and substitute the milk with a dairy-free milk or creamer.
- Whole30 / Paleo: Replace the butter with olive oil or ghee, and substitute the milk with a Whole30-compliant dairy-free milk or creamer (I'd suggest something on the creamier side, like full-fat coconut milk or Califa Farms Better Half non-dairy creamer).
Related recipes
Can't get enough of soup SZN? Here are a few ideas:
- If you don't want to break out the soup pot / Instant pot, make my Slow Cooker Chicken Bacon Sweet Corn Chowder
- Need some spice in your life? Make this Spicy Turkey White Bean Chili with Tuscan Kale
- Looking for flavor more south of the border? Try this creamy, hearty Easy Chicken Enchilada Soup
- Check out all of my Soup Recipes for more inspiration!
Before you go...
If you make this chicken and corn soup with tomatoes and you love it, please leave a comment and rate this recipe! I love to hear from you and I do my best to respond to each and every comment. And of course, don’t forget to tag me on Instagram — seeing your delicious creations is my favorite!
Print
Chicken and Corn Soup with Tomatoes
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This chicken, sweet corn and tomato soup marries the best part of late summer produce in a comforting and easy, gluten-free meal, perfect for a back-to-school dinner.
Ingredients
- 1 tablespoon unsalted butter
- 1 cup onion, diced into ½-inch pieces
- 1 cup celery, diced into ½-inch pieces
- 3 cups chicken broth
- 1 pound chicken breasts (about 2 filets)
- 1 bay leaf
- 1 ½ cups tomatoes, diced into ¾-inch pieces
- 1 ½ cups (12-ounces) fresh or frozen sweet corn (if using frozen corn, allow to thaw before cooking)
- 1 cup whole milk
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, plus more, to taste
- ½ cup fresh parsley, chopped
Instructions
STOVETOP INSTRUCTIONS
- Melt butter in a heavy-bottomed pot over medium heat. When butter is melted, add onions and celery. Cook onions and celery, stirring occasionally, until the onions are translucent, about 5 minutes.
- Add the broth, chicken breasts and bay leaf. Bring the soup to a boil, then reduce heat to low, cover the pot and simmer until the chicken is cooked through, about 30 minutes.
- Remove the bay leaf and the chicken, then shred chicken breasts and return chicken to the pot.
- Stir in tomatoes, corn and milk. Return soup to a simmer and cook for 5 minutes, stirring occasionally.
- Add freshly ground black pepper and salt, to taste. Garnish with fresh parsley and serve hot with a side of crusty bread.
INSTANT POT (PRESSURE COOKER) INSTRUCTIONS
- Turn the Instant Pot to "sauté" mode. Add the butter, onions and celery and cook until the onions are translucent, about 5 minutes.
- Pour the broth, chicken breasts and bay leaf into the inner pot with the onions and celery. Cover and turn the valve on the lid to "sealing" and pressure cook on "high" for 10 minutes, then quick release the valve.
- Remove the bay leaf and the chicken, then shred chicken breasts and return chicken to the pot.
- Stir in tomatoes, corn and milk. Turn the Instant Pot on "sauté" mode again to simmer the soup for 5 minutes, stirring occasionally.
- Add freshly ground black pepper and salt, to taste. Garnish with fresh parsley and serve hot with a side of crusty bread.
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