Directions:
- Put broth and chicken in a large pot, bring to boil, then reduce to a simmer and cook until chicken is cooked through, about 20 minutes.
- Transfer chicken to plate and allow to cool; skim broth.
- If using potato, add now to broth and simmer for about 10 minutes or until it's starting to get tender but is not quite done.
- Add corn and bell peppers to broth and bring to a boil then reduce to a simmer and cook until peppers and corn are just tender, about 5 minutes.
- Meanwhile, remove skin and bones from chicken and shred the meat.
- Return the shredded chicken to the pot and stir in the chile paste to taste and lemon juice.
- Ladle into bowls and sprinkle with the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.58 Kcal (1623 kJ) | ||
| Calories from fat | 188.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.92g | 32% | |
|---|---|---|---|
| Cholesterol | 46.48mg | 15% | |
| Sodium | 697.99mg | 29% | |
| Potassium | 645.11mg | 14% | |
| Total Carbs | 30.79g | 10% | |
| Sugars | 2.66g | 11% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 23.29g | 47% | |
| Vitamin C | 33.3mg | 56% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 11.3mg | 63% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 88.02 Kcal (369 kJ) | ||
| Calories from fat | 42.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 32% | |
|---|---|---|---|
| Cholesterol | 10.56mg | 15% | |
| Sodium | 158.51mg | 29% | |
| Potassium | 146.5mg | 14% | |
| Total Carbs | 6.99g | 10% | |
| Sugars | 0.6g | 11% | |
| Dietary Fiber | 0.71g | 13% | |
| Protein | 5.29g | 47% | |
| Vitamin C | 7.6mg | 56% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 2.6mg | 63% | |
| Calcium | 10mg | 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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