Name: King Ranch Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: 2 tablespoon canola oil; 1 cup chopped yellow onion (from 1 small [7 oz.] onion); 1 cup chopped multicolored bell peppers (from 2 small [5 oz.] peppers); 2 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 (10 1/2 ounce) can condensed cream of mushroom soup (such as Campbell’s); 1 (10 1/2 ounce) can condensed cream of chicken soup (such as Campbell’s); 1 (10 ounce) can diced tomatoes with green chile peppers (such as Rotel); 6 cups chicken broth; 4 cups shredded rotisserie chicken (from 1 [2 1/2-lb.] rotisserie); 8 (6-inch) corn tortillas, stacked, halved, and cut into 1-inch strips; 1/4 cup (2 ounce) cream cheese, at room temperature; Kosher salt, to taste; Shredded Cheddar cheese, sliced jalapeños, and fresh cilantro leaves,

King Ranch Chicken Soup

This King Ranch Chicken Soup, the famous casserole in soup form, is a hearty, Tex-Mex–inspired comfort dish that’s creamy, flavorful, and satisfying enough to warm you up any night of the week.

35 min total 10 min prep 25 min cook 6 582 cal

Instructions

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1 Gather all ingredients.
2 Heat oil in a large Dutch oven over medium-high heat. Add onion and bell peppers; cook, stirring occasionally, until tender, about 8 minutes.
3 Add chili powder, cumin, garlic powder, and onion powder, and cook, stirring constantly, until spices are fragrant, about 1 minute.
4 Add cream of mushroom and cream of chicken soups, diced tomatoes, and chicken broth, and stir until combined; bring to a boil over high.
5 Reduce heat to medium; add shredded chicken, tortilla strips, and cream cheese. Cook, stirring occasionally, until cream cheese has melted, about 2 minutes. Season with salt to taste.
6 Remove from heat and divide among 6 serving bowls. Garnish with Cheddar cheese, sliced jalapeño, and cilantro leaves, if desired. Recipe developed by Isabelle Easter