Chicken Caldo Recipe Video
Ingredients
| Chicken breast | 6 Medium | |
| Water | 8 Cup (128 tbs) | |
| Potato | 5 Medium, slice | |
| Carrots | 7 Medium, slice | |
| Squash | 1 Medium, slice | |
| Zucchini | 1 Medium, slice | |
| Onion | 1⁄2 Medium, slice | |
| Cabbage head | 1⁄2 Medium, chop | |
| Bell pepper | 1 Medium, slice | |
| Cilantro | 200 Gram, chop | |
| Salt | 1 Tablespoon | |
| Pepper | 1 Tablespoon | |
| Tomato sauce | 8 Ounce | |
| Stewed tomato | 14 Ounce | |
| Rice | 1 Cup (16 tbs) | |
| Corn | 15 Ounce |
Nutrition Facts
Serving size
Calories 582 Calories from Fat 56
% Daily Value*
Total Fat 6 g9.9%
Saturated Fat 1.4 g6.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 893.4 mg37.2%
Total Carbohydrates 97 g32.3%
Dietary Fiber 11.7 g46.9%
Sugars 11.7 g
Protein 39 g77%
Vitamin A 224.8% Vitamin C 128.9%
Calcium 11.8% Iron 23.5%
*Based on a 2000 Calorie diet
Directions
1. In a pan, add water and chicken breast and boil until cooked.
2. Remove the chicken breasts from the pan and let it rest for 10 minutes.
3. Shred the chicken breast and add back into the pan.
4. Add the potatoes, carrots, squash, zucchini, onion, cabbage and bell peppers into the pot and turn down to medium.
5. Add cilantro, salt, pepper, tomato sauce and stewed tomato and stir well.
6. Let the soup sit for over an hour until all the vegetables are soft.
7. Add the rice and corn into the pan and let it cook for an additional half hour.
SERVING
8. Ladle into a bowl, garnish with lime and hot sauce and serve hot.
Chef
