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Nutrition Facts
Serving Size 665 g
(Approx. 6 Servings)
Amount Per Serving
Calories 350 Calories From Fat 50
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 210 mg 9%
Total Carbohydrate 45 g 15%
Dietary Fiber 7 g 28%
Sugars 11 g
Protein 33 g
Vitamin A 160% • Iron 25%
Vitamin C 80% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spicy Chicken Caldo

Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Tbsp olive oil, divided
1 1/2 Lb chicken breast
1 small white onion, diced
2 celery stalks, chopped
4 carrots, peeled and sliced
1 garlic clove, chopped
1 jalapeño pepper, sliced
4 baking potato, large diced
1 medium green cabbage, chopped
1 14.5oz, stewed tomatoes, including liquid
32 Oz H-E-B Select Ingredients Reduced Sodium Chicken Broth
2 calabaza squash, cubed
1 Tbsp cilantro, chopped
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Instructions

1
Heat heavy bottom pot over medium-high with 1 1/2 teaspoons olive oil and allow to heat.
2
Sear chicken breast 3 minutes per side or until browned, then transfer chicken to plate and set aside.
3
Add diced onions, celery, carrots, garlic and jalapeños to pot. Allow vegetables to sweat about 5 minutes stirring frequently.
4
Add potatoes, cabbage and chicken. Stir to combine, then add tomatoes and broth.
5
Bring to boil, then cover and reduce heat to simmer for 15 minutes or until potatoes are tender and chicken can be shredded with fork.
6
Remove chicken and shred with a fork, then return to pot.
7
Add calabaza and cilantro during last 5 minutes of cooking.

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