Cream Cheese Chicken Soup Recipe

This easy chicken soup recipe gets its creamy goodness from the addition of cream cheese. Thanks to some frozen veggies and a can of creamed corn, this old-school chicken soup recipe is very fast to make. This recipe was adapted from one from Jane Lim and her blog, Little Corner of Mine.

Makes 6 Cups Cream Cheese Chicken Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

• 2 tbsp butter
• 1/2 yellow onion, chopped
• 1 chicken breasts, sliced
• 1 cup frozen mixed peas and carrots
• 4 oz cream cheese
• 1 can (14-oz) cream-style corn
• 1 1/4 cup milk
• 2 cups chicken broth
• 1/4 tsp black pepper
• 1 cup of mozzarella cheese
• chopped cilantro or parsley as garnish, optional

Preparation:

Melt butter in a saucepan, over medium heat, and add onions. Saute until golden-brown, then add the sliced chicken breast. Cook for a few minutes, until the chicken is no longer pink, add peas and carrots.

Add cream cheese, stir until cheese melted. Add cream corn and milk. Stir well to mix. Add the chicken broth. Stir and bring to a simmer; turn off heat and stir in the mozzarella and a dash of black pepper. Taste for seasoning, adjust, garnish, and serve hot.