Dinner

Chicken and Vegetable Caldo is for Dinner.

Chicken and Vegetable Caldo takes 15 minutes to prepare.

Chicken and Vegetable Caldo takes 90 minutes to cook.

Chicken and Vegetable Caldo makes 6 servings.

The ingredients for Chicken and Vegetable Caldo are:

1/2 dried chipotle pepper (remove seeds)
2 T chix boullion
2 Q water
2 boneless, skinless chix breasts
1 pkg caldo blend frozen vegetables

Garnish:

2 big avocados, sliced
Fresh Cilantro, chopped
Shredded Cheese
Tortilla Strips
Lime Juice

Here is how you make Chicken and Vegetable Caldo:

Chop 1/2 dried chipotle chile pepper (remove seeds first), take 2 T of chix boullion powder and stir into 2 Q of water in large stew pot, bring to a boil. Add in 2 chix breasts, cook covered on med low for 1hr. Remove breasts and allow to cool, then shred chix and return to pot. Add caldo vegetable blend and cook uncovered for approx 25m more at med heat, or until potatoes and corn are tender (chef's note: took about 8-10m longer for me, and needed a med high heat). Season or garnish as desired (I seasoned with a bit of sea salt, just a few churns, really brought out the flavor; I also added 3 or 4 avocado slices on top, a handful of shredded cheese and baked tortilla chips...the cilantro would probably be great too but I forgot to add it in. D'oh!)Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user KLASSONES38.

The nutritional information for Chicken and Vegetable Caldo is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 208.3

• Total Fat: 2.8 g
• Cholesterol: 43.6 mg
• Sodium: 542.5 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 1.8 g
• Protein: 20.7 g

Chicken and Vegetable Caldo is Mexican cuisine.

The dietary needs meet for Chicken and Vegetable Caldo is Low Fat