Rustic chicken & corn soup

Ingredients
8 skinless, bone-in chicken thighs or 4 skinless, boneless chicken breasts
3 (10-oz/284-mL) cans undiluted chicken broth
1/2 tsp (2 mL) freshly ground black pepper
2 leeks
2 celery stalks
2 large carrots
1 green pepper
2 cups (500 mL) frozen corn
4 garlic cloves, coarsely chopped
4 green onions, coarsely chopped
1/2 cup (125 mL) coarsely chopped fresh cilantro
1/4 cup (50 mL) coarsely chopped shallots, about 1 to 2 shallots
4 tsp (20 mL) red wine vinegar
1/2 tsp (2 mL) salt
Trim any fat from chicken. Pour broth into a large saucepan or pasta pot and set over medium-high heat. Add 3 soup cans of water, chicken and black pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is cooked through, 20 min.
Meanwhile, slice off and discard root ends and dark-green tops of leeks. Slice leeks in half lengthwise. Separate outer leaves and rinse under running water to remove grit. Cut into thick pieces. Coarsely chop celery, carrots and green pepper.
After chicken has simmered 20 min., remove to a bowl. Add chopped vegetables and corn to broth. Bring to a boil, then reduce heat and simmer, uncovered, until carrots are fork-tender, from 15 to 20 more min.
Meanwhile, for salsa, pulse garlic, green onions, cilantro and shallots in a food processor until mixed. Add vinegar and salt. Pulse until finely chopped.
When chicken is cool enough to handle, remove meat from bones. Cut chicken into chunky pieces, then stir into soup. Ladle soup into bowls. Top each with a dollop of salsa and swirl in. Soup will keep well, covered and refrigerated, up to 3 days or frozen up to 3 months. Salsa tastes best same day it¿s made because the onion flavour becomes stronger as it sits.

BON APPETIT