king ranch chicken soup
This restaurant-style Tex-Mex dish is rich and a cinch to prepare.
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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 1Melt 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.
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Step 2Increase 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Tag:
#Quick & Easy
Ingredient:
Chicken
Diet:
Low Fat
Diet:
Low Carb
Culture:
Latin American
Method:
Stove Top
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