Green Chili, Sausage, & Shrimp Comfort Pot

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“I've been experimenting with a lot of healthy soups & chilis lately using ingredients I have on hand and with hops of having great leftovers throughout the week. Thanks to RecipeZaar, I'm getting better at measuring and writing down my ingredients. Here is one that I made last week that we really loved, except I under seasoned it. So my advice season in layers to your taste as you cook.”

Ingredients Nutrition


  1. Bring a soup pot to a medium high heat and spray with some cooking spray. Add onion. Cook for about 1-2 minutes and add bell peppers. Cook for another 1-2 minutes and season with salt and pepper.
  2. Add sausage and garlic. Cook until sausage is no longer pink (about 3-4 minutes). Add tomatoes, corn, and green chilis. Season with another layer of salt and pepper. Add cumin. Cook for 1 minute.
  3. 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).
  4. Add another layer of salt and pepper to your taste. Bring to a boil.
  5. Once boiling, cover and reduce heat to a simmer for about 15-20 minutes. Stir occasionally.
  6. Remove the lid, and grate the potatoes directly into the pot. The grated potatoes will add texture and thicken the stew with no added fat but some good for you fiber.
  7. Stir and continue simmering until pot has thickened. Feel free to add more or less potato to get your desired thickness. You can also substitute the potato with instant potato flakes.
  8. Add the shrimp, and continue to simmer for just a few minutes until the shirmp are pink. It should only take them 3-4 minutes to cook through. Do not bring back up to a boil or over cook -- this will make the shrimp rubbery.
  9. Turn off the heat and add 1/4 cup cilantro. Use the other 1/4 cup of cilantro to serve.
  10. If you are a points counter, my ingredients came out to about 4-5 points per 3/4 cup serving. Yummy!

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