King Ranch Chicken Soup 🍜

Ingredients

• 1 whole Rotisserie Chicken (shredded, meat only)
• 1 medium Onion (peeled and chopped)
• 1 medium Bell Pepper (any color, seeded and chopped)
• 2 tablespoons Taco Seasoning (store‑bought bulk blend)
• 2 cans Fire‑Roasted Diced Tomatoes (14.5 oz each, undrained)
• 1 cup Chicken Broth (low‑sodium)
• 1 cup Water (to top off the tomato can)
• 2/3 can Green Chilies (4 oz can, use about two‑thirds)
• 1 can Cream of Mushroom Soup (10.5 oz)
• 8 oz Cream Cheese (full block, softened at room temperature)
• 1 tablespoon Vegetable Oil (for sautéing)
• to taste Salt (adjust at the end)

Instructions

1. Prep Ingredients

   Shred the rotisserie chicken, chop the onion and bell pepper, open the cans of tomatoes, green chilies, and cream of mushroom soup, and measure out the broth, oil, and taco seasoning.

   Time: PT10M

2. Sauté Chicken

   Heat 1 tablespoon of oil in the large pot over medium heat. Add the shredded chicken and sauté for about 2 minutes, then stir in 1 teaspoon of taco seasoning.

   Time: PT5M

   Temperature: Medium heat

3. Add First Tomato Can and Water

   Pour one can of fire‑roasted diced tomatoes (undrained) into the pot, then fill the empty can with water (about 1 cup) and add it as well. Stir to combine.

   Time: PT2M

4. Incorporate Remaining Canned Ingredients

   Stir in the cream of mushroom soup, the second can of fire‑roasted tomatoes, and about two‑thirds of the green chilies.

   Time: PT3M

5. Add Veggies, Broth, and Seasoning

   Add the chopped onion, bell pepper, 1 cup chicken broth, and the remaining 2 tablespoons of taco seasoning. Mix well.

   Time: PT3M

6. Simmer the Soup

   Bring the mixture to a gentle boil, then reduce heat to low‑medium and let it simmer for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: Low‑medium heat

7. Add Cream Cheese

   Place the 8‑oz block of cream cheese directly into the hot soup. Allow it to melt, stirring gently. Continue to simmer for another 30 minutes until the soup is thick and creamy.

   Time: PT30M

   Temperature: Low‑medium heat

8. Final Seasoning and Serve

   Taste the soup and add salt as needed. Ladle into bowls and serve with crusty bread or crackers.

   Time: PT5M

Nutrition Facts

Calories

430

Protein

23 g

Carbohydrates

12.5 g

Fat

22 g

Fiber

2.3 g