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king ranch chicken soup

(8 ratings)
1SusieD avatar
Recipe by
Susie D.
@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.

(8 ratings)
yield 8 serving(s)
cook time 35 Min
method Stove Top

Ingredients For king ranch chicken soup

  • 2 Tbsp
    butter
  • 1 c
    yellow onions, chopped
  • 1 c
    bell pepper, chopped
  • 1
    garlic clove, minced
  • 2 can
    (10 oz) rotel tomatoes with green chilies
  • 1 can
    (10 3/4 oz)cream of chicken soup
  • 1 can
    (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

  • 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.
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