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chili chicken and corn soup ww core



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  • Carbohydrates: 271.8
  • Fats: 8.0
  • Dietary Fiber: 27.0
  • Minerals: 15.0
  • Proteins: 51.0
  • Vitamins: 6.0
  • Water: 11.0


  1. Place a large soup pot or dutch oven over medium heat
  2. Apply a light coating of cooking spray and add the leeks
  3. Onions
  4. Garlic
  5. And jalepenos
  6. Cook for two minutes
  7. Cut the chicken thighs in half and add to the pot
  8. Cook and stir for 2 minutes until the surface of the chicken is opaque
  9. Add the corn kernels
  10. Paprika
  11. Cumin and chicken broth
  12. 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
  13. Bring to a light boil and reduce to simmer
  14. Cover and cook for 20 minutes
  15. Add the mushrooms and stir in
  16. Cover and cook another 10 minutes
  17. Add the yellow squash and stir in cover and cook another 10 minutes
  18. Season the dish with salt and pepper to taste
  19. The amounts will vary based on the type of broth used
  20. Optional: the chicken should be tender enough to cut with a back of a spoon
  21. But if you prefer you can remove the thighs and shred the chicken
  22. Ladle into bowls and garnish with cilantro

Step 15

Total Time in Minute 50

Ingredients Count 14

cooking chili  chicken and corn soup  ww core

See More Relate Photo


Boneless skinless chicken thighs

Cooking spray


White onion

Garlic cloves


Sweet paprika



Fat free chicken broth

White mushrooms

Yellow squash

Salt & pepper


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