King Ranch Chicken Soup

Ingredients

• 2 tablespoons Olive Oil (for sautéing)
• 1/2 teaspoon Cumin Seed (toasted)
• 1 packet Pick Sweet Seasoning Blend (contains onion, celery, bell pepper mix; frozen)
• 1 clove Garlic (minced)
• 1 teaspoon Oregano (dried leaves)
• 1 teaspoon Chipotle Chili Powder (adjust for heat preference)
• 1 teaspoon Ground Cumin
• 1 large Chicken Bouillon Cube (adds depth of flavor)
• 1 cup Water
• 2 cans Rotel Diced Tomatoes with Green Chilies (14.5‑oz each; Mexican‑style for heat)
• 1 cup Cream of Chicken Soup (canned)
• 1 cup Cream of Mushroom Soup (canned)
• 4 cups Chicken Broth (store‑bought 32‑oz box or homemade)
• 2 cups Shredded Cooked Chicken (frozen leftover chicken, thawed)
• 1/2 cup Tortilla Strips (crushed tortilla chips or Fritos for crunch)

Instructions

1. Heat Oil and Toast Cumin Seed

   Add 2 tbsp olive oil to the Instant Pot (or sauté pan) set to medium heat. Sprinkle 1/2 tsp cumin seed and stir until fragrant, about 30 seconds.

   Time: PT1M

   Temperature: Medium

2. Sauté Seasoning Blend

   Add the frozen Pick Sweet seasoning blend to the pot and sauté for 1–2 minutes until the onion aroma appears.

   Time: PT2M

   Temperature: Medium

3. Add Garlic

   Stir in the minced garlic and cook for another 30 seconds, being careful not to let it brown.

   Time: PT1M

   Temperature: Medium

4. Season the Base

   Add 1 tsp oregano, 1 tsp chipotle chili powder, and 1 tsp ground cumin. Stir for 1 minute to release the spices' oils.

   Time: PT1M

   Temperature: Medium

5. Add Liquid Base

   Pour in 4 cups chicken broth, 1 cup water, and crumble in the chicken bouillon cube. Stir until the bouillon dissolves.

   Time: PT2M

   Temperature: Medium

6. Incorporate Tomatoes and Cream Soups

   Add the two cans of Rotel tomatoes with green chilies, 1 cup cream of chicken soup, and 1 cup cream of mushroom soup. Mix well.

   Time: PT2M

   Temperature: Medium

7. Simmer the Soup

   Set the Instant Pot to 'Slow Cook' on low (or keep on low heat on stovetop) and let the soup simmer for 30 minutes, uncovered, to meld flavors.

   Time: PT30M

   Temperature: Low

8. Add Cooked Chicken

   Stir in 2 cups shredded cooked chicken and heat through for 5 minutes. The chicken is already cooked, so just warm it.

   Time: PT5M

   Temperature: Medium

9. Finish with Crunch

   Just before serving, sprinkle 1/2 cup tortilla strips (or crushed tortilla chips) into each bowl for texture.

   Time: PT1M

10. Serve

    Ladle the hot soup into bowls and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

260

Protein

16 g

Carbohydrates

22 g

Fat

11 g

Fiber

3 g

Ingredient Substitutions

• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Cumin Seed: Ground Cumin
• Instead of Pick Sweet Seasoning Blend: Fresh chopped onion, celery, and bell pepper
• Instead of Garlic: Garlic powder (1/8 tsp)
• Instead of Oregano: Italian seasoning (1 tsp)
• Instead of Chipotle Chili Powder: Ancho chili powder, Regular chili powder
• Instead of Ground Cumin: Cumin seed (extra)
• Instead of Chicken Bouillon Cube: Low‑sodium chicken broth
• Instead of Rotel Diced Tomatoes with Green Chilies: Diced tomatoes + jalapeños
• Instead of Cream of Chicken Soup: Cream of mushroom soup
• Instead of Cream of Mushroom Soup: Cream of chicken soup
• Instead of Chicken Broth: Water + extra bouillon
• Instead of Shredded Cooked Chicken: Shredded turkey, Cooked rotisserie chicken
• Instead of Tortilla Strips: Crushed corn chips

Equipment Needed

• Instant Pot or Slow Cooker
• Sauté Pan (if using stovetop) (optional)
• Wooden Spoon
• Knife
• Cutting Board
• Measuring Spoons
• Can Opener
• Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Toasting the cumin seed to unlock flavor.
• Avoiding burnt garlic by keeping heat moderate.
• Adding the cooked chicken at the end to prevent over‑cooking.

Chef Tips from the Video

• Toast cumin seeds in a dry pan before adding oil for extra aroma.
• Use frozen shredded chicken – it thaws quickly and adds no extra cooking time.
• Store extra tortilla strips in a sealed bag to keep them crunchy.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soup up to step 7, cool, and refrigerate. Reheat and add chicken and tortilla strips just before serving.
• The soup freezes well; thaw overnight in the fridge and finish as directed.

Frequently Asked Questions