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Chicken Caldo
After some inspiration for your next meal? Check out this Chicken Caldo recipe, that'll be sure to impress!
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20 mins
Cooking Time
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15 mins
Prep Time
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8 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 300.0 |
| Calcium (g) | 100.0 mg |
| Carbohydrates (g) | 17.0 g |
| Cholesterol (g) | 90.0 mg |
| Fat (g) | 11.0 g |
| Fiber (g) | 5.0 g |
| Iron (g) | 2.0 mg |
| Potassium (g) | 704.0 mg |
| Protein (g) | 31.0 g |
| Saturated Fat (g) | 2.5 g |
| Sodium (g) | 470.0 mg |
| Sugars (g) | 4.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Bring water to a boil in large saucepot. Stir in Knorr® Chicken flavor Bouillon Cube until dissolved. Stir in chicken, seasoned if desired with salt and pepper. Cover and simmer, stirring occasionally, until chicken is thoroughly cooked, about 10 minutes. Remove chicken, shred and set aside. Remove saucepot with broth from heat and set aside.
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Meanwhile, heat oil in 12-inch skillet over medium-high heat and cook carrots and green beans, stirring occasionally, until crisp-tender, about 5 minutes. Stir in onion and cook, stirring occasionally, until onion is tender, about 5 minutes. Stir in chickpeas, chipotles and garlic; cook 1 minute.
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Stir vegetable mixture and reserved shredded chicken into broth in saucepot and bring to a boil. Reduce heat and simmer 1 minute. Stir in lime juice and serve garnished with queso fresco.
Hints & Tips
Tip: If desired top with diced avocado and chopped cilantro.
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What you’ll need
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