Ingredients:
- 1 green plantain, peeled and cut into 2-inch pieces
- 2 ripe plantains, peeled and cut into 3-inch pieces
- 4 ears corn, cut in 3 pieces
Directions:
- In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro.
- In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.
- Add the chicken and simmer for another 20 minutes.
- Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
- In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 788.1 Kcal (3300 kJ) | ||
| Calories from fat | 354.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.41g | 61% | |
|---|---|---|---|
| Cholesterol | 206.15mg | 69% | |
| Sodium | 555.93mg | 23% | |
| Potassium | 1429.19mg | 30% | |
| Total Carbs | 56.24g | 19% | |
| Sugars | 19.44g | 78% | |
| Dietary Fiber | 6.72g | 27% | |
| Protein | 51.61g | 103% | |
| Vitamin C | 62.8mg | 105% | |
| Vitamin A | 1mg | 32% | |
| Iron | 17.6mg | 98% | |
| Calcium | 138.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 78.09 Kcal (327 kJ) | ||
| Calories from fat | 35.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 61% | |
|---|---|---|---|
| Cholesterol | 20.43mg | 69% | |
| Sodium | 55.08mg | 23% | |
| Potassium | 141.61mg | 30% | |
| Total Carbs | 5.57g | 19% | |
| Sugars | 1.93g | 78% | |
| Dietary Fiber | 0.67g | 27% | |
| Protein | 5.11g | 103% | |
| Vitamin C | 6.2mg | 105% | |
| Vitamin A | 0.1mg | 32% | |
| Iron | 1.7mg | 98% | |
| Calcium | 13.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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