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Colombian Stew

TOTAL TIME:1 hr 15 min

This creamy soup is filling and incredibly comforting, but it’s really low in calories! The shredded potatoes and puréed corn in this stew make it sooo creamy, without the cream! Don’t be intimidated by the long ingredient and directions list, it’s surprisingly easy to make, and it’s a must-have on chilly nights. If you want to make it more authentic, keep half of the corn on the cob.

PREP TIME:15 min
COOK TIME:1 hr
TOTAL TIME:1 hr 15 min
SERVES:9
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Ingredients

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          Nutrition per serving
          280 CALS
          23 G
          29 G
          8 G
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          AMOUNT PER SERVING% DAILY VALUE
          Calories
          280
          From Fat
          70
          Total Fat
          8g
          12%
          Saturated Fat
          1.5g
          8%
          Cholesterol
          85mg
          28%
          Sodium
          490mg
          20%
          Total Carbohydrates
          29g
          10%
          Dietary Fiber
          4g
          16%
          Sugars
          2g
          Protien
          23g
          Directions
          1. Heat 1½ teaspoons oil in a large pot over medium-high heat.
          2. Add half the chicken to the pot and brown on all sides.
          3. Remove chicken, then set aside.
          4. Add the other half of the chicken, then brown on all sides.
          5. Remove from the pan and drain.
          6. Place 1 cup broth and ½ cup of corn in a food processor. Purée.
          7. Add remaining 1½ teaspoons oil to the pot.
          8. Add onions and carrots, then sauté for 2 minutes.
          9. Stir in the puréed corn mixture, remaining 1½ cups chicken broth, water, oregano, and thyme.
          10. Bring to a simmer.
          11. Stir in shredded baking potatoes.
          12. Return chicken thighs to pan.
          13. Cover and simmer for 20 minutes. Stir frequently to keep potatoes from burning.
          14. Add the Yukon potatoes, then simmer for 25 minutes.
          15. Remove the chicken from the pot.
          16. Shred chicken, discarding bones.
          17. Return chicken back to pot.
          18. Stir in cilantro, salt, garlic, onion powder, black pepper, chipotle pepper, hot sauce, lime juice, and remaining corn.
          19. Cook for 5 minutes.
          20. Remove from heat.
          21. Serve topped with avocado and capers.
          Nutrition per serving
          280 CALS
          23 G
          29 G
          8 G
          SEE MORE
          AMOUNT PER SERVING% DAILY VALUE
          Calories
          280
          From Fat
          70
          Total Fat
          8g
          12%
          Saturated Fat
          1.5g
          8%
          Cholesterol
          85mg
          28%
          Sodium
          490mg
          20%
          Total Carbohydrates
          29g
          10%
          Dietary Fiber
          4g
          16%
          Sugars
          2g
          Protien
          23g

          WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

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          200-300 calories
          60+ minutes
          All Seasons
          dairy free
          egg free
          fish free
          gluten free
          peanut free
          sesame free
          shellfish free

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