Texas Comfort Food Meets Open Fire

Ingredients

• 1 whole Onion (medium, diced)
• 1 cup Mixed Bell Peppers (mixed colors, diced)
• 4 cups Cooked Chicken (shredded or chopped; use rotisserie chicken or homemade roasted chicken, both white and dark meat)
• 2 tablespoons Olive Oil (for sautéing vegetables)
• 2 tablespoons Texas Chili Seasoning (store-bought or homemade blend)
• 1 can Rotel Fire Roasted Diced Tomatoes & Green Chilies (14.5 oz can)
• 1 can Cream of Poblano Soup (approx. 10.5 oz; can substitute cream of chicken or mushroom)
• 1 can Cream of Chicken Soup (Queso Blanco) (approx. 10.5 oz; can substitute cream of chicken or mushroom)
• 6 cups Chicken Stock (low-sodium preferred)
• 2 ounces Cream Cheese (softened, cut into cubes)
• 2 tablespoons Masa Harina (to thicken; mix with a little water to form slurry before adding)
• to taste Blanco Seasoning (or salt and pepper; adds flavor without extra salt)
• 1/4 cup Cotija Cheese (crumbled for topping)
• 1/2 cup Tortilla Strips (store-bought multicolored strips)
• 1 whole Jalapeño (thinly sliced for garnish)

Instructions

1. Dice Vegetables

   Dice the onion and bell peppers into roughly 1/2‑inch pieces.

   Time: PT10M

2. Shred Cooked Chicken

   Using a bench scraper or two forks, shred or chop the cooked chicken into bite‑size pieces, measuring out about 4 cups.

   Time: PT5M

3. Sauté Onion and Peppers

   Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add the diced onion and bell peppers and sauté until softened and translucent, about 6‑7 minutes.

   Time: PT7M

   Temperature: medium heat

4. Add Chili Seasoning

   Stir in 2 tbsp Texas chili seasoning and cook for 1‑2 minutes to release the aromas.

   Time: PT2M

5. Combine Canned Ingredients and Stock

   Add the can of Rotel, both cream soups, and 6 cups chicken stock. Stir well and bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium‑high

6. Add Chicken and Cream Cheese

   Stir the shredded chicken and the 2‑ounce cream cheese into the pot. Continue stirring until the cream cheese melts completely.

   Time: PT5M

   Temperature: medium

7. Simmer the Soup

   Reduce heat to low and let the soup simmer uncovered for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: low simmer

8. Thicken with Masa

   In a small bowl, mix 2 tbsp masa harina with 2‑3 tbsp water to form a smooth slurry. Slowly whisk the slurry into the simmering soup and cook 2‑3 minutes until thickened.

   Time: PT5M

9. Season to Taste

   Add Blanco seasoning, salt, or pepper to taste. Adjust heat with extra chili seasoning if desired.

   Time: PT2M

10. Garnish and Serve

    Ladle soup into bowls and top each serving with crumbled Cotija cheese, tortilla strips, and sliced jalapeño.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Mixed Bell Peppers: red pepper flakes for heat
• Instead of Cooked Chicken: cooked turkey
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Texas Chili Seasoning: cajun seasoning, chipotle powder
• Instead of Rotel Fire Roasted Diced Tomatoes & Green Chilies: diced tomatoes with jalapeños
• Instead of Cream of Poblano Soup: cream of chicken soup, cream of mushroom soup
• Instead of Cream of Chicken Soup (Queso Blanco): cream of mushroom soup, cream of celery soup
• Instead of Chicken Stock: vegetable stock
• Instead of Cream Cheese: soft goat cheese, neufchatel cheese
• Instead of Masa Harina: cornstarch, all-purpose flour
• Instead of Blanco Seasoning: sea salt, black pepper
• Instead of Cotija Cheese: feta cheese
• Instead of Tortilla Strips: crushed tortilla chips
• Instead of Jalapeño: pickled jalapeños, serrano pepper

Equipment Needed

• Dutch Oven
• Cutting Board
• Chef's Knife
• Bench Scraper (optional)
• Wooden Spoon
• Measuring Cups
• Can Opener
• Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Sautéing the onion and peppers until soft
• Bringing the broth to a gentle simmer before adding chicken
• Melting the cream cheese fully
• Simmering the soup for 20 minutes to develop flavor
• Incorporating the masa slurry without forming lumps

Chef Tips from the Video

• For extra smoky flavor, use fire‑roasted Rotel and sauté the vegetables over an open flame if possible.
• Reserve a small amount of the chicken drippings from the roasted bird and add them with the stock for richer depth.
• If you like a bit of crunch, reserve some crispy chicken skin and add it as a garnish just before serving.

Troubleshooting

Storage

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

Freezer: Freeze in freezer‑safe containers for up to 2 months. Thaw and reheat gently.

Room temperature: Do not store at room temperature; cool to room temp before refrigerating.

Make-Ahead Tips

• Prepare the soup base (vegetables, stock, canned soups) up to step 5 and refrigerate; add chicken, cream cheese, and masa when ready to serve.
• Cook and shred the chicken a day ahead; store in an airtight container.
• The masa slurry can be mixed in advance and kept refrigerated for up to 24 hours.

Frequently Asked Questions