King Ranch Chicken Soup Recipe

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King Ranch Chicken Soup

Susan Ferguson

By
@suesuebaker

This restaurant-style Tex-Mex dish is rich and a cinch to prepare.


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Serves:

Makes about 4-quarts2

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 Tbsp
butter
1 c
chopped yellow onion
1 c
chopped green bell pepper
1
garlic clove, minced
2 can(s)
10-oz diced tomatoes and green chiles
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
5 c
chicken broth
1
whole deli- roasted chicken,skin removed and meat shredded
1 tsp
dried oregano
1 tsp
ground cumin
1 tsp
chili powder
8
(6-jnch) fajita-size corn tortillas, cut into one-half-inch strips and halved
kosher salt
shredded cheese as garnish

Directions Step-By-Step

1
Melt butter in a large Dutch oven over medium-high heat. Add onions and peppers, and saute 6 to 7 minutes or until tender. Add garlic, and saute 1 mintue.Stir in diced tomatoes,and cream soups.Combine thoroughly. Stir in broth and next 4 ingredients.
2
Increase heat to medium-high,and bring to a boil. Reduce heat to low,and simmer, stirring occasionally, 5 mintues.Stir in tortilla strips, and simmer 2 more mintues. Add salt to taste

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Latin American
Dietary Needs: Low Fat, Low Carb
Other Tag: Quick & Easy