Creamy King Ranch Chicken "Stoup"

Tammy Brownlow

By
@DoughmesticGoddess

One of my favorite casseroles in "stoup" form. The tortilla chips soak up the creamy broth just like tortillas soften in the casserole.

Great kickin' back comfort food - enjoy!


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Rating:

Comments:

Serves:

Many

Prep:

10 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

6 Tbsp
butter
1/2 medium
onion, diced
1
sweet pepper, diced
3
garlic cloves, minced
4 Tbsp
flour
2 c
milk
4
chicken bouillon cubes
2 c
chicken broth
1 large
boneless, skinless chicken breast
2 can(s)
tomatoes and chiles 14oz, drained
8 oz
sliced mushrooms
2
corn from the cob
1 c
black beans cooked
broken tortilla chips
shredded cheese, i used colby jack

Directions Step-By-Step

1
Heat butter in dutch oven on medium heat.
2
Add onions, sweet pepper, and garlic. Cook until fragrant.
3
Add flour and stir. Cook 2 more minutes while stirring.
4
Add milk, bouillon cubes, chicken broth. Stir until creamy.
5
Add chicken breast. Cook on medium low until chicken is poached and internal temperature has reached 165 about 30 minutes. Remove and set aside.
6
Add fresh corn, tomatoes, black beans, and mushrooms.
7
Shred chicken and place back in dutch oven. Cook another 10 minutes.
8
To serve:

Place broken tortilla chips in bowl. Top with cheese.
9
Ladle "stoup" over chips and serve - enjoy!

About this Recipe

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: American
Collection: One-Pot Meals
Other Tags: Quick & Easy, For Kids