Colombian Chicken & Vegetable Stew



  • 1 tablespoon vegetable oil
  • 1 onions (small, chopped)
  • 2 boneless skinless chicken breast halves
  • 3 cups water
  • 3 knorr reduc sodium chicken flavor bouillon cube
  • 1 cup red potato
  • 10 ounces frozen whole kernel corn (thawed)
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    1. Heat oil in a medium saucepot over medium heat and cook onion 3 minutes or until tender, stirring occasionally. Add chicken and next 2 ingredients. Bring to a boil. Reduce heat and simmer covered about 15 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.   Stir in potatoes and corn and simmer covered about 15 minutes or until potatoes are tender, stirring occasionally. Process 2-1/2 cups soup in a blender or food processor until smooth. Return to saucepot.   Shred chicken and return to saucepot. Simmer 3 minutes or until heated through.
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