Chili Chicken And Corn Soup Ww Core Recipes

Steps:

• 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).

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
• Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

Steps:

• Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and slightly crisp, about 10 minutes. Drain bacon pieces on paper towels. Drain off all but 2 tablespoons bacon grease from pot.
• Melt butter in the pot with the remaining bacon grease over medium heat. Add onion, red bell pepper, and jalapeno. Sautee until just softened, 5 or 6 minutes. Add minced garlic and saute for 1 minute. Whisk in flour and stir until completely incorporated, about 2 minutes.
• Season with salt, pepper, cumin, chili powder, and cayenne pepper. Gradually whisk in Swanson® Unsalted Chicken Broth, stirring to prevent flour from clumping. Bring to a boil over medium-high heat. Add potatoes and green chilies; reduce heat to medium-low. Simmer until vegetables begin to soften, about 12 minutes
• Stir in frozen corn and chopped chicken. Add 1/2 cup of cooked bacon pieces. Add half and half; stir. Reduce heat to low; simmer very slowly until chicken and corn are heated through, 8 to 10 minutes. Remove pot from heat. Stir in 1 cup grated Cheddar cheese until cheese melts.
• Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.

Steps:

• Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
• About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
• Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Steps:

• Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

Steps:

• Add the broth, chicken, onion, chopped celery and saffron to a large saucepan. Bring to a boil. Cover and reduce to a simmer for 30 minutes. During simmering time, you may want to gently skim any foam that comes to the top of the broth.
• Take the chicken from the pan and reserve to the side while it cools. Strain broth removing all bits. Return to the sauce pan.
• Take the now cooked chicken, remove the bones and dice into small (1/4) inch cubes. Add to the broth along with the cooked noodles, corn, celery and parsley.
• Heat the soup until all ingredients are hot.
• Serve.

Steps:

• In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
• Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.

Steps:

• Peel the onion and stud with the cloves. Combine the onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the potato is tender.
• Remove the onion. Remove the chicken, reserving the broth in the pan. Let the chicken cool, bone it, and chop the meat. Return the chicken to the pan; set aside.
• Cut chiles in half lengthwis; remove seeds and membranes. Place chiles, skin side up, on an ungreased baking sheet; flatten with the palm of your hand. Broil 3 inches from the heat (with electric oven door partially opened) 6 minutes or until charred. Place chiles in ice water; peel and discard skins. Coarsely chop the chiles, and add to the reserved broth mixture.
• Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until the corn is tender. Taste your soup, and add salt and pepper as needed (depends on the broth you originally used).
• Ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired with sour cream and fresh cilantro.

Steps:

• In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
• In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
• Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
• Add chopped scallion to garnish, and serve hot.