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king ranch chicken soup

suesuebaker avatar
Recipe by
Susan Ferguson
@suesuebaker
The Villages, FL

This restaurant-style Tex-Mex dish is rich and a cinch to prepare.

yield serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For king ranch chicken soup

  • 2 Tbsp
    butter
  • 1 c
    chopped yellow onion
  • 1 c
    chopped green bell pepper
  • 1
    garlic clove, minced
  • 2 can
    10-oz diced tomatoes and green chiles
  • 1 can
    cream of mushroom soup
  • 1 can
    cream of chicken soup
  • 5 c
    chicken broth
  • 1
    whole deli- roasted chicken,skin removed and meat shredded
  • 1 tsp
    dried oregano
  • 1 tsp
    ground cumin
  • 1 tsp
    chili powder
  • 8
    (6-jnch) fajita-size corn tortillas, cut into one-half-inch strips and halved
  • kosher salt
  • shredded cheese as garnish

How To Make king ranch chicken soup

  • 1
    Melt butter in a large Dutch oven over medium-high heat. Add onions and peppers, and saute 6 to 7 minutes or until tender. Add garlic, and saute 1 mintue.Stir in diced tomatoes,and cream soups.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 mintues.Stir in tortilla strips, and simmer 2 more mintues. Add salt to taste
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