King Ranch Chicken Soup

3
Susie D.

By
@1SusieD

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.

Rating:

★★★★★ 7 votes

Comments:
Serves:
8
Cook:
35 Min
Method:
Stove Top

Ingredients

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  • 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

Step-by-Step

  1. 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.
  2. 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.
  3. Remove from heat and ladle into bowls. Garnish with grated cheese if desired. Cilantro and/ or green onions are good too.

Printable Recipe Card

About King Ranch Chicken Soup

Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Diabetic
Other Tag: Quick & Easy




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