King Ranch Chicken Soup

Ingredients

• 0.5 medium Onion (diced)
• 1 medium Green Bell Pepper (diced)
• 1 medium Yellow Bell Pepper (diced)
• 1 tsp Chili Powder (adjust to taste)
• 1 tsp Garlic Powder
• 1 tsp Cumin
• 1 tsp Onion Powder
• 1 can (10.5 oz) Cream of Mushroom Soup
• 1 can (10.5 oz) Cream of Chicken Soup
• 1 can (14.5 oz) Rotel Diced Tomatoes with Green Chilies
• 4 cup Chicken Broth (low‑sodium)
• 2 cup Rotisserie Chicken (shredded, skin removed)
• 4 oz Cream Cheese (softened, half of an 8‑oz block)
• 20 pcs Corn Tortillas (cut into thin strips)
• 1 cup Shredded Cheddar Cheese (for topping)
• 2 tbsp Pickled Jalapeños (sliced, optional garnish)

Instructions

1. Prep Vegetables

   Dice the half onion, green bell pepper, and yellow bell pepper into bite‑size pieces.

   Time: PT10M

2. Shred Chicken & Cut Tortillas

   Remove skin from rotisserie chicken, shred into bite‑size pieces. Cut corn tortillas into thin strips.

   Time: PT10M

3. Combine Base Ingredients

   In the large pot, add the diced vegetables, chili powder, garlic powder, cumin, and onion powder. Stir and cook over medium heat for 2 minutes to release aromatics.

   Time: PT2M

   Temperature: Medium

4. Add Soups and Rotel

   Stir in the cream of mushroom soup, cream of chicken soup, and the can of Rotel. Mix until fully incorporated.

   Time: PT2M

5. Add Broth and Bring to Boil

   Pour in the 4 cups of chicken broth. Increase heat to high and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: High

6. Simmer and Add Chicken

   Once boiling, reduce heat to medium‑low and let simmer for 10 minutes. Add shredded rotisserie chicken and continue to simmer for another 5 minutes.

   Time: PT15M

   Temperature: Medium‑Low

7. Incorporate Cream Cheese

   Stir in the softened cream cheese, breaking it up with the spoon until fully melted and the soup is creamy.

   Time: PT3M

8. Add Tortilla Strips

   Add the cut corn tortilla strips to the pot, stirring gently. Allow them to soften for 2 minutes.

   Time: PT2M

9. Finish and Serve

   Ladle soup into bowls, top each serving with shredded cheddar cheese and sliced pickled jalapeños.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g