Creamy King Ranch Chicken "Stoup"

Tammy Brownlow


One of my favorite casseroles in "stoup" form. The tortilla chips soak up the creamy broth just like tortillas soften in the casserole.

Great kickin' back comfort food - enjoy!


★★★★★ 1 vote

10 Min
40 Min
Stove Top


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  • 6 Tbsp
  • 1/2 medium
    onion, diced
  • 1
    sweet pepper, diced
  • 3
    garlic cloves, minced
  • 4 Tbsp
  • 2 c
  • 4
    chicken bouillon cubes
  • 2 c
    chicken broth
  • 1 large
    boneless, skinless chicken breast
  • 2 can(s)
    tomatoes and chiles 14oz, drained
  • 8 oz
    sliced mushrooms
  • 2
    corn from the cob
  • 1 c
    black beans cooked
  • ·
    broken tortilla chips
  • ·
    shredded cheese, i used colby jack

How to Make Creamy King Ranch Chicken "Stoup"


  1. Heat butter in dutch oven on medium heat.
  2. Add onions, sweet pepper, and garlic. Cook until fragrant.
  3. Add flour and stir. Cook 2 more minutes while stirring.
  4. Add milk, bouillon cubes, chicken broth. Stir until creamy.
  5. Add chicken breast. Cook on medium low until chicken is poached and internal temperature has reached 165 about 30 minutes. Remove and set aside.
  6. Add fresh corn, tomatoes, black beans, and mushrooms.
  7. Shred chicken and place back in dutch oven. Cook another 10 minutes.
  8. To serve:

    Place broken tortilla chips in bowl. Top with cheese.
  9. Ladle "stoup" over chips and serve - enjoy!

Printable Recipe Card

About Creamy King Ranch Chicken "Stoup"

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: American
Collection: One-Pot Meals
Other Tags: Quick & Easy, For Kids

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