Photo: Cala
Estimated Nutrition (whole recipe, rough)
418
Calories
34g
Protein
18g
Fat
31g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 12 oz. skinless, boneless chicken breasts, chopped
- 1 14.5 oz. can of low-sodium chicken broth
- 2 teaspoons chopped canned chipotle peppers in adobo sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 2 cups tomatoes, chopped (or 1 14.5 oz. can diced tomatoes)
- 1/4 cup fresh cilantro, chopped
Directions
1
1.In a Dutch oven, cook onion and garlic in olive oil over medium-high heat about 4 minutes or until onion is tender.
2
2.Add chicken and cook for 2 minutes.
3
3.Add broth, chipotle peppers, sugar and salt.
4
4.Bring to boiling then reduce heat. Simmer, uncovered for 15 minutes.
5
5.Remove from heat and add tomatoes and cilantro.
Recipe sourced from
fandom