King Ranch Chicken Soup

King Ranch Chicken Soup

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Susan Ferguson


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


☆☆☆☆☆ 0 votes

Makes about 4-quarts2
20 Min
20 Min
Stove Top


  • 2 Tbsp
  • 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

How to Make King Ranch Chicken Soup


  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

Printable Recipe Card

About King Ranch Chicken Soup

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

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