Caldo Xochitl
| Sat Fat | Fat | Chol | Carb | Calories | ||
|---|---|---|---|---|---|---|
| 2 | Chicken Breasts | 0 | 5 | 275 | 0 | 550 |
| 2 cloves | Garlic (minced) | 0 | 0 | 0 | 0 | 8 |
| ½ | Onion (small diced) | 0 | 0 | 0 | 4.6 | 22 |
| 3 stalks | Celery | 0 | 0 | 0 | 3.6 | 18 |
| 1 can | Diced Tomatoes with Chiles | 0 | 0 | 0 | 5 | 50 |
| 1 | Lime (juiced) | 0 | 0 | 0 | 7 | 0 |
| ¼ bunch | Cilantro (chopped) | 0 | 0 | 0 | 0 | 1 |
| 4 tsp | Chicken Bouillon | 0 | 0 | 0 | 1 | 40 |
| 4-6 cups | Water | 0 | 0 | 0 | 0 | 0 |
| Total (g): | 0 | 5 | 275 | 21.2 | 689 | |
| Servings: | 4 | |||||
| Per Serving (g): | 0 | 1.3 | 69 | 5 | 172 |
Directions
- Add the chicken breasts, garlic, onion, celery, diced tomatoes and chiles, chicken bouillon, and water to a slow cooker. Cook for 2 to 4 hours until the chicken is done.
- Or, if using the stove top method
- Chop the garlic, onion and celery. Place them in a large pot with olive oil and cook over medium heat until soft (about five minutes).
- Add the chicken breast and water. Simmer with a lid on for about 30 minutes (med/low heat).
- Add the chicken soup base, stir to dissolve. Add the can of tomatoes with chiles and the juice from one lime.
- Carefully remove the chicken breasts (remove the meat from the bone with a fork and knife if bone-in).
- Shred the meat into small pieces and return it to the pot.
- hortly before serving, chop ¼ bunch of cilantro and add to the pot. Taste the broth and adjust the salt, lime or cilantro to your liking.
Comments
- This is a very good chicken soup recipe.
- You can add a sliced avocado and lime wedges/slices as a garnish.
- Use 4 to 6 cups of water based on how many servings you need.
- Adjust the cilantro to taste.
- Original Recipe: http://www.budgetbytes.com/2010/08/caldo-xochitl-mexican-hot-flower-soup/