Chili, Chicken and Corn Soup (Ww Core)

Ingredients

• 6 boneless skinless chicken thighs, about 1 1/2 pounds in total
• cooking spray
• 1 1/2 cups leeks, thinly sliced (white and light green parts only)
• 3/4 cup white 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 white mushrooms or cremini mushrooms, sliced 1/4 inch thick
• 1 medium yellow squash, sliced 1/4 inch thick
• salt & pepper, to taste
• cilantro (optional)

Directions

1. 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. 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. 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. 4

   Add the mushrooms and stir in, cover and cook another 10 minutes.

5. 5

   Add the yellow squash and stir in cover and cook another 10 minutes.

6. 6

   Season the dish with salt and pepper to taste. The amounts will vary based on the type of broth used.

7. 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. 8

   Ladle into bowls and garnish with cilantro (optional).