Chili, Chicken And Corn Soup (ww Core)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 boneless skinless chicken thighs, about 1 1/2 pounds in total
• cooking spray
• 1 1/2 cups leeks, thinly sliced ( and light green parts only)
• 3/4 cup onion, finely diced
• 2 garlic cloves, minced
• 1/2-1 jalapeno, finely diced
• 1/4 teaspoon sweet paprika
• 1/2 teaspoon cumin
• 3 ears corn, kernels removed (see directions)
• 2 cups fat free chicken broth
• 1 1/2 cups mushrooms or 1 1/2 cups cremini mushrooms, sliced 1/4 inch thick
• 1 medium yellow squash, sliced 1/4 inch thick
• salt & pepper, to taste
• cilantro (optional)

Recipe

• 1 place a large soup pot or dutch oven over medium heat. apply a light coating of cooking spray and add the leeks, onions, garlic, and jalepenos. cook for two minutes.
• 2 cut the chicken thighs in half and add to the pot. cook and stir for 2 minutes until the surface of the chicken is opaque.
• 3 add the corn kernels, paprika, cumin and chicken broth. milk the corn cobs by scraping the back of a knife across the surface holding the cob over the pot so the liquid drips into the soup. bring to a light boil and reduce to simmer. cover and cook for 20 minutes.
• 4 add the mushrooms and stir in, cover and cook another 10 minutes.
• 5 add the yellow squash and stir in cover and cook another 10 minutes.
• 6 season the dish with salt and pepper to taste. the amounts will vary based on the type of broth used.
• 7 optional: the chicken should be tender enough to cut with a back of a spoon, but if you prefer you can remove the thighs and shred the chicken.
• 8 ladle into bowls and garnish with cilantro (optional).