Directions:
- Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.
- Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.
- Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
- Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.22 Kcal (775 kJ) | ||
| Calories from fat | 87.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.71g | 15% | |
|---|---|---|---|
| Cholesterol | 63.14mg | 21% | |
| Sodium | 341.79mg | 14% | |
| Potassium | 331.78mg | 7% | |
| Total Carbs | 11.35g | 4% | |
| Sugars | 7.68g | 31% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 11.48g | 23% | |
| Vitamin C | 52.6mg | 88% | |
| Iron | 0.6mg | 4% | |
| Calcium | 41.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 69.19 Kcal (290 kJ) | ||
| Calories from fat | 32.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 15% | |
|---|---|---|---|
| Cholesterol | 23.59mg | 21% | |
| Sodium | 127.68mg | 14% | |
| Potassium | 123.94mg | 7% | |
| Total Carbs | 4.24g | 4% | |
| Sugars | 2.87g | 31% | |
| Dietary Fiber | 0.67g | 7% | |
| Protein | 4.29g | 23% | |
| Vitamin C | 19.7mg | 88% | |
| Iron | 0.2mg | 4% | |
| Calcium | 15.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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