Serves 6
Serving size 1 cup
3 cups vegetable stock
1 ½ cups russet potatoes, diced
1 onion, sliced ¼ inch thick
5 cloves garlic, chopped
½ cup poblano peppers, roast, steamed, deseeded, and diced
½ cup tomatillos, roast and chop
1 teaspoon sea salt
1 teaspoon black pepper
½ cup cornstarch
3 – 4 ounce grilled chicken breasts, diced
Using a soup pot, bring vegetable stock to a boil over high heat. Add all ingredients except the cornstarch and chicken. Reduce heat to medium. Allow ingredients to simmer. Once potatoes are tender or about 45 minutes, bring liquid back up to a boil. Add cornstarch slurry. To make a slurry, the ratio between water and cornstarch is a 1:1. Mix 3 ½ tablespoons of water with 3 ½ tablespoons of cornstarch. Stir until they are well mixed. Add slowly to the pot and continually stir while adding the slurry mix. Grill chicken until it is fully cooked. Then dice into bite sized pieces and add to the soup. Once added, remove from heat. This will be ready to serve. Use an 8oz. measuring cup to portion out the stew. Each person will get 1 ½ cups of stew.
Per serving: 135 calories, 4 grams fat, 8 grams protein, 21 grams carbohydrates, 3 grams dietary fiber