Chinese Chicken & Corn Soup

For even faster preparation, purchase a rotisserie chicken.

Makes: 4 servings; Total time: 20 minutes

HEAT:
2	Tbsp. vegetable oil2 Tbsp.
1	cup sliced leeks1 cup
2	Tbsp. minced red chile (such as Fresno)2 Tbsp.
1	Tbsp. each minced fresh ginger and garlic1 Tbsp.
DEGLAZE:
¹⁄₄	cup dry sherry¹⁄₄ cup
3	cups low-sodium chicken broth3 cups
2	cups fresh or frozen corn kernels (thawed if frozen)2 cups
2	cups cooked shredded chicken (8 oz.)2 cups
1	can cream-style corn (8.25 oz.)1 can
WHISK:
¹⁄₄	cup low-sodium soy sauce¹⁄₄ cup
1	Tbsp. cornstarch1 Tbsp.
ADD:
¹⁄₂	cup sugar snap or snow peas, sliced in half lengthwise¹⁄₂ cup
2	Tbsp. white wine vinegar2 Tbsp.
2	tsp. toasted sesame oil2 tsp.
	Black pepper to taste
GARNISH:
2	Tbsp. chopped scallions2 Tbsp.
	Fresh cilantro leaves

Heat oil in a large saucepan over medium-high. Add leeks, chile, ginger, and garlic; sauté until leeks are softened, 3 minutes.

Deglaze pan with sherry, stirring until evaporated, 2 minutes. Add broth, corn kernels, chicken, and cream-style corn; bring to a boil.

Whisk together soy sauce and cornstarch; stir into soup mixture. Simmer until thickened, 5 minutes.

Add peas and cook until crisp-tender, 1–2 minutes. Stir in vinegar and sesame oil. Season soup with black pepper.

Garnish servings of soup with scallions and cilantro leaves.

Nutrition Information
Per serving: 334 cal; 12g total fat (2g sat); 49mg chol; 662mg sodium; 34g carb; 4g fiber; 24g protein