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
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.