King Ranch Chicken Soup
King Ranch Chicken Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 can cream of mushroom soup, 10 1/2 ounces
- 1 can cream of chicken soup, 10 1/2 ounces
- 1 can Rotel diced tomatoes with green chilies, 10 ounces, undrained
- 6 cups chicken broth
For the Soup Filling
- 2 cups cooked chicken, shredded
- 6 yellow corn tortillas, sliced into thin strips
- 8 ounces cream cheese, 1 block, softened
For Serving
- 1 cup cheddar cheese, shredded
- 1 jalapeño, freshly sliced, as needed
- 1/4 cup fresh cilantro, chopped, as needed
- 1/2 cup tortilla strips, for garnish, as needed
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion, green bell pepper, and red bell pepper. Sauté for 7 to 8 minutes, or until the vegetables are tender.
⏱️ 8 min
- 2
Stir in the chili powder, ground cumin, garlic powder, and onion powder. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 3
Add the cream of mushroom soup, cream of chicken soup, and undrained Rotel diced tomatoes with green chilies to the pot. Pour in the chicken broth. Stir well to combine all ingredients, then bring the mixture to a gentle boil.
⏱️ 7 min
- 4
While the soup is heating, slice the yellow corn tortillas into thin strips. These will add texture and flavor to the soup.
⏱️ 2 min
- 5
Once the soup is boiling, reduce the heat to low. Add the shredded cooked chicken, sliced corn tortilla strips, and softened cream cheese to the pot. Stir continuously until the cream cheese is fully melted and smoothly incorporated into the soup, creating a creamy consistency.
⏱️ 5 min
- 6
Remove the soup from the heat. Ladle the hot King Ranch Chicken Soup into bowls. Garnish each serving with shredded cheddar cheese, freshly sliced jalapeños, chopped fresh cilantro, and additional crunchy tortilla strips for extra crunch.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
King Ranch Chicken Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 can cream of mushroom soup, 10 1/2 ounces
- 1 can cream of chicken soup, 10 1/2 ounces
- 1 can Rotel diced tomatoes with green chilies, 10 ounces, undrained
- 6 cups chicken broth
For the Soup Filling
- 2 cups cooked chicken, shredded
- 6 yellow corn tortillas, sliced into thin strips
- 8 ounces cream cheese, 1 block, softened
For Serving
- 1 cup cheddar cheese, shredded
- 1 jalapeño, freshly sliced, as needed
- 1/4 cup fresh cilantro, chopped, as needed
- 1/2 cup tortilla strips, for garnish, as needed
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion, green bell pepper, and red bell pepper. Sauté for 7 to 8 minutes, or until the vegetables are tender.
⏱️ 8 min - 2
Stir in the chili powder, ground cumin, garlic powder, and onion powder. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Add the cream of mushroom soup, cream of chicken soup, and undrained Rotel diced tomatoes with green chilies to the pot. Pour in the chicken broth. Stir well to combine all ingredients, then bring the mixture to a gentle boil.
⏱️ 7 min - 4
While the soup is heating, slice the yellow corn tortillas into thin strips. These will add texture and flavor to the soup.
⏱️ 2 min - 5
Once the soup is boiling, reduce the heat to low. Add the shredded cooked chicken, sliced corn tortilla strips, and softened cream cheese to the pot. Stir continuously until the cream cheese is fully melted and smoothly incorporated into the soup, creating a creamy consistency.
⏱️ 5 min - 6
Remove the soup from the heat. Ladle the hot King Ranch Chicken Soup into bowls. Garnish each serving with shredded cheddar cheese, freshly sliced jalapeños, chopped fresh cilantro, and additional crunchy tortilla strips for extra crunch.
⏱️ 2 min