Alamo Cafe Chicken Soup Copycat GF
Created by dienia b on February 15, 2022
- Servings: 8
- Prep Time: 30m
- Cook Time: 70m
- Recipe #38183
Ingredients
- Soak:
- 2 dried ancho chilies
- 4 dried guajillo chilies
- 1 cup water ,boiling
- Puree:
- 1 can ( 14 ounces) rotel tomatoes
- 1 can (15 ounces) fire roasted tomatoes
- 1 can (4 ounces)green chilies,chopped 1/4 cup fresh cilantro
- 1 onions,chopped
- 4 cloves garlic,smashed
- 1 tub(1/4 ounce) knorr homestyle chicken stock
- 1 cup chicken stock
- 2 limes,juiced
- 2 teaspoons ground cumin
- 2 teaspoons sugar
- 1 teaspoons black pepper
- 1/2 teaspoon oregano
- Soup:
- 6 cups chicken stock
- 1 pound boneless ,skinless chicken breasts,chopped small
- 1 can (15 ounces)corn
- 1 can (15 ounces) black beans,drained
- Garnish:
- 4 ounces heavy cream
- 4 ounces monterey jack cheese, shredded
- 1 avocado,chopped
- 1 tablespoons fresh cilantro,minced
- 4 ounces sour cream
How to Make
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Step 1: Soak peppers 30 minutes until soft
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Step 2: Deseed and stem them when softened
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Step 3: Add to blender water too
-
Step 4: Blend
-
Step 5: Add rest of puree ingredients
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Step 6: Blend puree mixture 2 minutes in blender
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Step 7: In stockpot
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Step 8: Combine with chicken stock.
-
Step 9: Add chicken,beans and corn
-
Step 10: Heat until it starts to simmer.
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Step 11: Simmer for 60 minutes
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Step 12: Add a little heavy cream
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Step 13: And garnish
Nutritional Facts
- 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