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