King Ranch Soup is a modern, soupy twist on the classic King Ranch casserole, a beloved Texas comfort dish that dates back to early 20th‑century ranch cooking. It reflects the region's love for hearty, meat‑filled meals and incorporates Southwestern flavors like fire‑roasted tomatoes and masa.

Some Texas cooks add smoked sausage or pork shoulder, while others use only chicken. Variations may also include different chilies, such as chipotle in adobo, or substitute corn masa with crushed tortilla chips for texture.

It is typically served hot in deep bowls, topped with crumbled Cotija or queso fresco, crunchy tortilla strips, and fresh jalapeño slices. A side of warm cornbread or crusty bread often accompanies the soup.

King Ranch Soup is popular for casual family gatherings, weekend barbecues, and as a comforting weeknight meal after a long day on the ranch. It also appears at pot‑luck events and holiday brunches in Texas.

Key ingredients include shredded chicken, fire‑roasted tomatoes (Rotel), a creamy soup base (cream of poblano or chicken), Texas chili seasoning, and masa harina for thickening. Optional toppings like Cotija cheese and tortilla strips add authentic flavor.

Serve it alongside classic sides such as jalapeño cornbread, coleslaw, grilled corn on the cob, or a simple green salad with a lime vinaigrette for a balanced meal.

Common errors include over‑cooking the vegetables until they brown, adding the masa directly without a slurry (causing lumps), and simmering the soup at too high a heat, which can cause the cream cheese to separate.

Masa adds a subtle corn flavor that complements the Southwestern profile, while also providing a smoother, silkier texture than cornstarch. It also ties the soup back to traditional Mexican‑inspired Texas dishes.

Yes. Prepare the soup up to step 5, cool, and refrigerate for up to 4 days. Add the chicken, cream cheese, and masa when reheating. Reheat gently over low heat and finish with fresh toppings.

The soup should be thick enough to coat a spoon but still pourable, with a creamy, slightly orange‑red hue from the Rotel. The chicken should be tender, and the masa should be fully dissolved without visible lumps.

The YouTube channel Meat Church BBQ specializes in Texas‑style barbecue, ranch cooking, and hearty comfort food recipes that showcase bold flavors, outdoor cooking techniques, and practical weeknight meals.

Meat Church BBQ blends authentic Texas ranch traditions with modern, easy‑to‑follow tutorials, often cooking over live fire or in a smoker. The channel emphasizes using store‑bought shortcuts without sacrificing flavor, setting it apart from channels that focus solely on gourmet or low‑tech methods.