Chicken Corn Soup

Name: Chicken Corn Soup
Ingredients: 1 cup onion, chopped; 7 boneless skinless chicken thighs, chopped; 4 tablespoons butter; 4 tablespoons flour; 1 (10 1/2 ounce) can condensed cream of mushroom soup; 2 (13 1/2 ounce) cans coconut milk; 2 (15 1/4 ounce) cans sweet corn; 1 (14 ounce) can chicken broth; 2 teaspoons salt; 1/2 teaspoon black pepper; 1/2 teaspoon Accent seasoning

11 ingredients

4 steps

Ingredients

1 cup onion, chopped
7 boneless skinless chicken thighs, chopped
4 tablespoons butter
4 tablespoons flour
1 (10 1/2 ounce) can condensed cream of mushroom soup
2 (13 1/2 ounce) cans coconut milk
2 (15 1/4 ounce) cans sweet corn
1 (14 ounce) can chicken broth
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon Accent seasoning

Directions

1

In a large pot, on medium heat, melt the butter. Saute the onions until translucent. Add the chicken and saute until cooked completely. Sprinkle in the flour, and combine well.
2

Add the chicken broth and stir well. Pour in the cream of mushroom soup. Using the same can, fill with water and add to pot. Using a whisk, combine well.
3

Add the salt, pepper, and accent to taste. Add the corn and coconut milk. Continue to cook for about 10 minutes, but DO NOT let boil.
4

Serve.