Description
Creamy, cheesy, and full of Tex-Mex flavor — this King Ranch Chicken Soup combines tender chicken, bell peppers, and green chilies in a rich, comforting broth topped with crispy tortilla strips and fresh cilantro.
Ingredients
- Cooked Chicken (shredded): 3 cups
- Butter: 2 tablespoons
- Onion (diced): 1 medium
- Red Bell Pepper (diced): 1
- Green Bell Pepper (diced): 1
- Garlic (minced): 3 cloves
- Rotel Tomatoes (with green chilies): 1 (10 oz) can
- Chicken Broth: 4 cups
- Cream of Chicken Soup: 1 (10.5 oz) can
- Cream Cheese: 4 oz, softened
- Shredded Cheddar or Monterey Jack Cheese: 1½ cups
- Cumin: 1 teaspoon
- Chili Powder: 1 teaspoon
- Smoked Paprika: ½ teaspoon
- Salt & Pepper: To taste
- Corn Tortillas: 4, cut into strips (or substitute tortilla chips)
- Fresh Cilantro: For garnish
- Lime Wedges: For serving
Instructions
- Preheat Your Equipment: Heat a large pot or Dutch oven over medium heat.
- Combine Ingredients: Melt butter and sauté onion, bell peppers, and garlic for 5 minutes until softened.
- Prepare Your Cooking Vessel: Stir in cumin, chili powder, and paprika to coat vegetables.
- Assemble the Dish: Add Rotel tomatoes, cream of chicken soup, and chicken broth. Stir well to combine.
- Cook to Perfection: Add shredded chicken and bring to a gentle simmer. Stir in cream cheese until melted, then add shredded cheese until creamy and smooth.
- Finishing Touches: Stir in tortilla strips for body, or reserve them for topping. Season with salt and pepper to taste.
- Serve and Enjoy: Ladle soup into bowls, top with tortilla strips, cilantro, and a squeeze of lime juice.
Notes
- Use rotisserie chicken for quick prep.
- Don’t boil after adding cheese to prevent curdling.
- For extra spice, add diced jalapeños or a dash of hot sauce.
- Garnish just before serving to keep tortilla strips crunchy.