Chicken Caldo
After some inspiration for your next meal? Check out this Chicken Caldo recipe, that’ll be sure to impress!
Calories
300 (8 serving)
Total Fat
11g (8 serving)
Saturated Fat
2.5g (8 serving)
Cholesterol
90mg (8 serving)
Sodium
470mg (8 serving)
Total Carbs
17g (8 serving)
Dietary Fiber
5g (8 serving)
Sugars
4g (8 serving)
Protein
31g (8 serving)
- 6 cups water
- 1 cube Knorr® Chicken Bouillon Cubes or 1 1/2 tsp. Knorr® Chicken flavor Bouillon
- 2 lbs. boneless, skinless chicken breasts
- 3 Tbsp. vegetable oil
- 3 large carrots, sliced
- 2 cups green beans, cut into thirds
- 1 large onion, diced
- 1 can (15 oz) no added salt chickpeas, rinsed and drained
- 2 Tbsp. finely chopped chipotle chile in adobo sauce
- 2 cloves garlic, minced
- 2 Tbsp. fresh lime juice
- 1/2 cup crumbled queso fresco
Directions
Print1. 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.
2. 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.
3. 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.
