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.
Ingredients
- 2 tablespoons canola oil
- 1 cup chopped yellow onion
- 1 cup chopped multicolored bell peppers
- 2 teaspoons 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 10.5 ounce can condensed cream of chicken soup, such as Campbell's®
- 1 10 ounce can diced tomatoes with green chile peppers, such as Ro-tel®
- 6 cups chicken broth
- 4 cups shredded rotisserie chicken
- 8 6 inch corn tortillas, stacked, halved, and cut into 1-inch strips
- 2 ounces cream cheese at room temperature
- kosher salt to taste
- shredded Cheddar cheese sliced jalapeños, and fresh cilantro leaves, for garnish (optional)
Instructions
- Gather all ingredients.
- Heat oil in a large Dutch oven over medium-high heat. Add onion and bell peppers; cook, stirring occasionally, until tender, about 8 minutes.
- Add chili powder, cumin, garlic powder, and onion powder, and cook, stirring constantly, until spices are fragrant, about 1 minute.
- Add cream of mushroom and cream of chicken soups, diced tomatoes, and chicken broth, and stir until combined; bring to a boil over high.
- 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.
- Remove from heat and divide among 6 serving bowls. Garnish with Cheddar cheese, sliced jalapeño, and cilantro leaves, if desired.