king ranch chicken soup

10 Pinches
The Villages, FL
Updated on May 17, 2016

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

prep time 20 Min
cook time 20 Min
method Stove Top
yield Makes about 4-quarts2

Ingredients

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

How To Make king ranch chicken soup

  • 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.
  • Step 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

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