In a saucepan bring chicken thighs and 4 cups water to the boil. Simmer 30 minutes. Remove the chicken, strain and reserve stock. When the chicken is cool enough to handle, shred or dice the meat.
Heat the oil in the saucepan over low heat. Add onion and garlic and cook 7 minutes until onion is tender. Add carrots and capsicum and cook 10 minutes. Add the mushrooms and stir in the paprika. Cook 5 minutes, or until mushrooms are wilted.
Return the stock to saucepan and add the corn, tomato paste, salt if needed and pepper to taste. Add the chicken meat and simmer a couple of minutes. Serve!