King Ranch Chicken Soup
By
Susie D.
@1SusieD
9
This soup is a quick & easy spin on King Ranch Casserole. I've even added diced zucchini or grated carrots and sauteed along with the onions and bell peppers successfully. I've also used just 1 can of Rotel and a (7oz) can of green chilies for a slightly spicier version.
Adapted from recipe in Southern Living magazine.
Adapted from recipe in Southern Living magazine.
Ingredients
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2 Tbspbutter
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1 cyellow onions, chopped
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1 cbell pepper, chopped
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1garlic clove, minced
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2 can(s)(10 oz) rotel tomatoes with green chilies
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1 can(s)(10 3/4 oz)cream of chicken soup
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1 can(s)(10 3/4 oz) cream of mushroom soup
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5 cchicken broth
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1/2- 1 lbcooked chicken breast, diced
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1 tspground cumin
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1 tsporegano
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1 tspchili powder
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8(6-inch) fajita-size corn tortillas, cut into 1/2-inch strips and halved
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·salt, to taste
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·shredded cheddar cheese, garnish
How to Make King Ranch Chicken Soup
- Melt butter in a large Dutch oven over medium-high heat. Add minced garlic, onions and peppers, and sauté 6 to 7 minutes or until tender. Stir in diced tomatoes, cream of mushroom soup, and cream of chicken soup; combine thoroughly. Stir in broth and next 4 ingredients.
- Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 5 minutes. Stir in tortilla strips, and simmer 2 more minutes. Add salt to taste.
- Remove from heat and ladle into bowls. Garnish with grated cheese if desired. Cilantro and/ or green onions are good too.
