Alamo Cafe Chicken Soup Copycat GF
Recipe: #38183
February 15, 2022
Categories: Beans, Black Beans, Chicken, Mexican, Southwest, Copycat or Clone Recipes, Gluten-Free Canned Tomatoes, Boneless Pieces, Mexican Chicken, more
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Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (606.2 g)
- Calories 791.9
- Total Fat - 17.1 g
- Saturated Fat - 6 g
- Cholesterol - 78.8 mg
- Sodium - 553.7 mg
- Total Carbohydrate - 113.6 g
- Dietary Fiber - 17.7 g
- Sugars - 12.1 g
- Protein - 48.8 g
- Calcium - 299.2 mg
- Iron - 6 mg
- Vitamin C - 20.4 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Soak peppers 30 minutes until soft
Step 2
Deseed and stem them when softened
Step 3
Add to blender water too
Step 4
Blend
Step 5
Add rest of puree ingredients
Step 6
Blend puree mixture 2 minutes in blender
Step 7
In stockpot
Step 8
Combine with chicken stock.
Step 9
Add chicken,beans and corn
Step 10
Heat until it starts to simmer.
Step 11
Simmer for 60 minutes
Step 12
Add a little heavy cream
Step 13
And garnish
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the chilies for soaking, make sure they are fresh and not dried out.
- Be sure to use low-sodium chicken stock to avoid a dish that is overly salty.
- Instead of dried ancho and guajillo chilies, use 1 teaspoon of chili powder and 1 teaspoon of smoked paprika. The benefit of this substitution is that it eliminates the need to soak the chilies, making the recipe much faster and easier to make.
- Instead of heavy cream, use coconut milk. The benefit of this substitution is that it reduces the fat and calories in the recipe, making it a healthier option.
Mexican-Style Chicken Soup Soak 1 teaspoon of chili powder and 1 teaspoon of smoked paprika in 1 cup of boiling water for 30 minutes. Replace the dried ancho and guajillo chilies with the chili powder and smoked paprika mixture in the puree. Omit the cumin and oregano and add 1 teaspoon of Mexican oregano to the puree. Replace the chicken breasts with 1 pound of pork shoulder, cubed. Omit the corn and add 1 can of hominy, drained. Garnish with diced jalapenos, chopped red onions, and crumbled queso fresco.
Mexican Rice: Mexican Rice is a great accompaniment to Chicken Soup. It is a simple side dish made with long grain white rice, onions, garlic, tomatoes, and spices. The flavors pair perfectly with the soup, and it adds a nice texture to the meal.
Black Beans: Black Beans are a great accompaniment to Mexican Rice and Chicken Soup. They are a perfect source of plant-based protein and add a delicious flavor and texture to the meal. They are also rich in antioxidants and are an excellent source of dietary fiber. Black Beans are easy to prepare and a great way to round out the meal.
FAQ
Q: What kind of peppers are used in this recipe?
A: This recipe calls for dried ancho and guajillo chilies, which are Mexican peppers. These peppers are mild in heat and have a deep, smoky flavor.
Q: What is the best way to store this dish?
A: This dish should be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly in plastic wrap and store in the freezer for up to 3 months.
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Fun facts:
Fun Fact 1: The Alamo Cafe is a popular restaurant located in San Antonio, Texas, near the famous Alamo mission. The cafe is known for their delicious chicken soup, which has been served since the restaurant opened in the late 1960s.
Fun Fact 2: The Alamo Cafe's famous chicken soup has been served to many famous people, including President George W. Bush, who visited the restaurant during his presidency.