King Ranch Chicken Soup

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ranch soup
Seriously! I could eat soup all year round….rain, shine, hot or cold. I love how easy it is to grab a bowl from a pot in the fridge and reheat for a quick meal. 

King Ranch Chicken Soup

2 Tbs. unsalted butter
1 tsp. each cumin, oregano, chili powder, smoked paprika
1 medium yellow onion, diced
1 medium red bell pepper, seeds and membranes removed, diced
2 cloves garlic, minced
1 – 10 oz. can diced tomatoes and green chilies
2 – 10 oz. cans Campbells Cream of Chicken Soup
4 cups chicken broth
2-3 cups of cooked, shredded chicken breast
10-12 corn tortillas, cut into 1″ pieces
Shredded cheddar cheese, for serving

Chopped cilantro, for serving
In a large stock pot or Dutch oven over medium heat, melt butter; when butter is sizzling a bit, add spices, onion, and bell pepper and cook for 5-6 minutes or until softened; stir in garlic and cook an additional 30 seconds. Stir in diced tomatoes and green chilies, soup, and broth; stir to combine. Add chicken stir to combine; simmer soup for 15 minutes, then stir in tortilla pieces and simmer an additional 2 minutes. Serve soup garnished with cheese and cilantro.

Now You’re Cookin’,
Chef Alli


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

Sounds and looks so delicious! Pining this recipe.

Reblogged this on mamabatesmotel.

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