Crock Pot King Ranch Soup

Ingredients

• 2 Tbsp Unsalted Butter (softened, cut into small pieces)
• 2 cloves Garlic (minced)
• 2 Tbsp All-Purpose Flour (for roux)
• 4 cups Low‑Sodium Chicken Broth (preferably homemade or low‑sodium store brand)
• 1 tsp Garlic Powder
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1.5 lb Boneless Skinless Chicken Breasts (about 2 large breasts)
• 1 can Diced Tomatoes with Green Chilies (14‑oz can, such as Rotel)
• 1 whole Jalapeño (minced; remove seeds for less heat)
• 2 cups Shredded Mexican Blend Cheese (about 8 oz, shredded)
• 0.5 cup Sour Cream (for topping)
• 1 cup Tortilla Chips (crushed, for garnish)

Instructions

1. Make the roux

   Place the saucepan over medium heat, melt the butter, then add the minced garlic and sauté until fragrant, about 1 minute. Sprinkle the flour in a thin stream while whisking continuously to avoid lumps.

   Time: PT5M

   Temperature: medium

2. Create the broth base

   Slowly pour the chicken broth into the roux while whisking nonstop. Continue whisking until the mixture is smooth and begins to thicken.

   Time: PT3M

   Temperature: medium

3. Season the sauce

   Remove the saucepan from heat and stir in garlic powder, cumin, chili powder, salt, and black pepper. Mix well and set the sauce aside.

   Time: PT2M

4. Assemble in the slow cooker

   Place the chicken breasts at the bottom of the slow cooker. Pour the canned diced tomatoes with green chilies over the chicken, then add the minced jalapeño. Finally, pour the prepared sauce over everything.

   Time: PT5M

5. Slow‑cook the soup

   Cover the slow cooker and set it to LOW. Cook for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F and is tender.

   Time: PT4H30M

   Temperature: low

6. Shred the chicken

   Using two forks, pull the cooked chicken breasts apart into large chunks. Set the shredded chicken aside.

   Time: PT5M

7. Add cheese and re‑heat

   Stir the shredded Mexican blend cheese into the hot broth until melted. Return the shredded chicken to the slow cooker, give everything a good stir, and let it cook for another 15 minutes, covered, until the cheese is fully melted and the chicken is heated through.

   Time: PT15M

   Temperature: low

8. Serve and garnish

   Ladle the soup into bowls. Top each serving with crushed tortilla chips, an extra sprinkle of cheese, and a dollop of sour cream if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g