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
- 2 Tbsp
- butter
- 1 c
- yellow onions, chopped
- 1 c
- bell pepper, chopped
- 1
- garlic clove, minced
- 2 can(s)
- (10 oz) rotel tomatoes with green chilies
- 1 can(s)
- (10 3/4 oz)cream of chicken soup
- 1 can(s)
- (10 3/4 oz) cream of mushroom soup
- 5 c
- chicken broth
- 1/2- 1 lb
- cooked chicken breast, diced
- 1 tsp
- ground cumin
- 1 tsp
- oregano
- 1 tsp
- chili powder
- 8
- (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips and halved
- salt, to taste
- shredded cheddar cheese, garnish
How to Make King Ranch Chicken Soup
- 1Melt 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.
- 2Increase 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.
- 3Remove from heat and ladle into bowls. Garnish with grated cheese if desired. Cilantro and/ or green onions are good too.
