Chili, Chicken and Corn Soup (Ww Core)

Recipe by justcallmetoni
READY IN: 50mins




  • 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.
  • 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.
  • 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.
  • Add the mushrooms and stir in, cover and cook another 10 minutes.
  • Add the yellow squash and stir in cover and cook another 10 minutes.
  • Season the dish with salt and pepper to taste. The amounts will vary based on the type of broth used.
  • 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.
  • Ladle into bowls and garnish with cilantro (optional).