Chicken Caldo Recipe Video

Hope you try making my Chicken Caldo... it's GREAT !! Perfect for this time of year when its cold outside .. I had a BLAST making this video.

Summary

Preparation Time1 Hr 0 MinCooking Time2 Hr 0 Min
Ready In3 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings8
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Chicken breast6 Medium
 Water8 Cup (128 tbs)
 Potato5 Medium, slice
 Carrots7 Medium, slice
 Squash1 Medium, slice
 Zucchini1 Medium, slice
 Onion1⁄2 Medium, slice
 Cabbage head1⁄2 Medium, chop
 Bell pepper1 Medium, slice
 Cilantro200 Gram, chop
 Salt1 Tablespoon
 Pepper1 Tablespoon
 Tomato sauce8 Ounce
 Stewed tomato14 Ounce
 Rice1 Cup (16 tbs)
 Corn15 Ounce

Nutrition Facts

Serving size

Calories 544 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.8%

Saturated Fat 0.8 g4%

Trans Fat 0 g

Cholesterol 50.5 mg

Sodium 949.9 mg39.6%

Total Carbohydrates 97 g32.3%

Dietary Fiber 11.7 g46.9%

Sugars 11.7 g

Protein 32 g64.7%

Vitamin A 225.2% Vitamin C 130.6%

Calcium 12.7% Iron 27%

*Based on a 2000 Calorie diet

Directions

MAKING
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.
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