In a blender, combine half of the corn kernels with Ninho milk. Blend on high until smooth, about 1-2 minutes.

In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until onions are translucent.

Add diced chicken to the pot, stirring well. Cook until chicken is browned on all sides, about 6-8 minutes.

Stir in remaining corn kernels and reserved blended corn mixture. Pour in enough water or broth to cover, bringing to a gentle simmer.

Simmer for about 10 minutes, stirring occasionally. Adjust seasoning and blend if a thicker consistency is desired.

Ladle soup into bowls and garnish with freshly chopped parsley.