Chili, Chicken and Corn Soup (Ww Core)

Smoky, spicy and comforting this easy dish is my adaptation of a recipe found on weightwatchers.com. My favorite preparation is used here: chop, dump and simmer. The onions and leeks melt down into the base of the soup giving the liquid both body and flavor. As presented, this recipe is 5 WW points per serving and Core.

• Ready In: 50 mins
• Serves: 4

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 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)

Directions

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).