Prep time
15 MIN
Total time
50 MIN
Our Roasted Corn and Chicken Soup recipe is a satisfying option for dinner. With corn, chunks of chicken and potatoes cooked in a garlic and smoked paprika broth, you'll have tastiness in every bite!



  1. Cook corn in 1 tbsp heated oil in large non-stick skillet at medium-high heat,until most of corn has some brown roasted parts.
  2. Add chicken and brown well on all sides in remaining heated oil.
  3. Stir in broth,garlic,thyme,pepper,paprika and potatoes. Heat to a boil,stirring occasionally. Reduce heat to low.
  4. Cover and simmer until potatoes are tender and chicken is fully cooked – about 20 minutes,stirring occasionally. Sprinkle with green onions and serve.

Recipe Tips

  • Great way to use leftover chicken! Instead of uncooked chicken chunks,add 2 cups (500 mL) diced cooked chicken,at the start of the simmer time.
  • Looking for a higher spice level? Just add your favourite hot sauce,to taste!

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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