Creamy Chicken And Corn Soup - cooking recipe

Ingredients

2 None chicken bouillon cubes, crumbled
2 None potatoes, peeled and finely chopped
1 lb boneless skinless chicken breasts, thinly sliced
2 cans (14 oz each) creamed corn
4 oz baby spinach leaves
2 None green onions, thinly sliced

Preparation

Place crumbled bouillon cubes, potatoes, chicken and 4 cups water in a medium saucepan on high heat. Bring to a boil. Reduce heat to medium-low; simmer for 10 mins or until potato is tender and chicken is cooked through. Remove most of the chicken to a bowl.
Stir creamed corn into the saucepan. Remove from heat. Blend soup with an immersion blender until smooth. Return pan to medium heat. Return chicken to pan; cook and stir until heated through. Stir in spinach and onion.