Cream Corn and Chicken Soup - Kraft Recipes Top
Comida Kraft
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Cream Corn and Chicken Soup

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Make It

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  • Cook chicken breasts in water in large saucepan. When done, remove chicken and cut into bite-size pieces.
  • Cook pepper and onion in margarine in small non-stick fry pan until tender. Then add cream cheese and stir constantly until melted.
  • Add that mixture and everything else into large saucepan (which will still contain about 1 cup broth), heat through. If desired, sprinkle bowls of soup with some crushed tortilla chips.


This is actually a make-over of one of your recipes (see your January 2005 calendar). I never have leftover turkey because I never cook a turkey, so I boil chicken breasts and that also gives broth. We prefer a thicker soup so use less broth. We also thought the original recipe was lacking something flavor-wise, hence the can of chilis. This can simmer on the stove for quite a while if one wishes. Hope you don't mind my changes to your recipe.

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