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1
Bring a soup pot to a medium high heat and spray with some cooking spray.
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2
Add onion.
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3
Cook for about 1-2 minutes and add bell peppers.
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4
Cook for another 1-2 minutes and season with salt and pepper.
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5
Add sausage and garlic.
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6
Cook until sausage is no longer pink (about 3-4 minutes).
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7
Add tomatoes, corn, and green chilis.
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8
Season with another layer of salt and pepper.
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9
Add cumin.
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10
Cook for 1 minute.
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11
Add chicken broth (I prefer homemade chicken stock, but when I am trying to go for low fat, I'm afraid that I didn't get ALL the fat skimmed off my own so I opt for the canned broth).
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12
Add another layer of salt and pepper to your taste.
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13
Bring to a boil.
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14
Once boiling, cover and reduce heat to a simmer for about 15-20 minutes.
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15
Stir occasionally.
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16
Remove the lid, and grate the potatoes directly into the pot.
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17
The grated potatoes will add texture and thicken the stew with no added fat but some good for you fiber.
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18
Stir and continue simmering until pot has thickened.
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19
Feel free to add more or less potato to get your desired thickness.
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20
You can also substitute the potato with instant potato flakes.
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21
Add the shrimp, and continue to simmer for just a few minutes until the shirmp are pink.
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22
It should only take them 3-4 minutes to cook through.
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23
Do not bring back up to a boil or over cook -- this will make the shrimp rubbery.
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24
Turn off the heat and add 1/4 cup cilantro.
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25
Use the other 1/4 cup of cilantro to serve.
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26
If you are a points counter, my ingredients came out to about 4-5 points per 3/4 cup serving.
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27
Yummy!
