Directions:
- Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
- Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
- Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.87 Kcal (674 kJ) | ||
| Calories from fat | 31.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 5% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 1049.11mg | 44% | |
| Potassium | 365.65mg | 8% | |
| Total Carbs | 7.78g | 3% | |
| Sugars | 3.84g | 15% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 23.81g | 48% | |
| Vitamin C | 13.5mg | 22% | |
| Calcium | 9.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 69.12 Kcal (289 kJ) | ||
| Calories from fat | 13.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 5% | |
|---|---|---|---|
| Cholesterol | 29.92mg | 23% | |
| Sodium | 450.81mg | 44% | |
| Potassium | 157.12mg | 8% | |
| Total Carbs | 3.34g | 3% | |
| Sugars | 1.65g | 15% | |
| Dietary Fiber | 1.45g | 14% | |
| Protein | 10.23g | 48% | |
| Vitamin C | 5.8mg | 22% | |
| Calcium | 4.3mg | 1% | |
* 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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