Directions:
- Bring the chicken broth to boil in a medium pot.
- Add chicken and potatoes. Cover and simmer over medium-low heat till potatoes are tender and chicken is cooked through (~25 minutes).
- While that cooks, heat olive oil in a medium skillet over medium heat and add onion, chile and bell pepper, and cook till softened (~10 minutes).
- Remove chicken breasts from the broth and shred the meat. Set aside.
- In a blender, puree half the broth and all the potatoes.
- Pour mixture into remaining broth and stir in the peanut butter until combined.
- Add chicken and vegetables.
- Season with salt, pepper, and lime juice (to taste).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.42 Kcal (1476 kJ) | ||
| Calories from fat | 163.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.17g | 28% | |
|---|---|---|---|
| Cholesterol | 44.59mg | 15% | |
| Sodium | 925.87mg | 39% | |
| Potassium | 814.03mg | 17% | |
| Total Carbs | 26.53g | 9% | |
| Sugars | 10.48g | 42% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 22.16g | 44% | |
| Vitamin C | 59.1mg | 99% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 13.5mg | 75% | |
| Calcium | 59.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 83.71 Kcal (350 kJ) | ||
| Calories from fat | 38.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 28% | |
|---|---|---|---|
| Cholesterol | 10.59mg | 15% | |
| Sodium | 219.91mg | 39% | |
| Potassium | 193.35mg | 17% | |
| Total Carbs | 6.3g | 9% | |
| Sugars | 2.49g | 42% | |
| Dietary Fiber | 1.28g | 22% | |
| Protein | 5.26g | 44% | |
| Vitamin C | 14mg | 99% | |
| Vitamin A | 0.4mg | 57% | |
| Iron | 3.2mg | 75% | |
| Calcium | 14.1mg | 6% | |
* 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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