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King Ranch Chicken Soup


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Rate this recipe 4.3/5 (12 Votes)
King Ranch Chicken Soup 1 Picture


  • 2 tablespoons butter
  • 1 cup chopped yellow onion
  • 1 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 2 (10-oz.) cans diced tomatoes and green chiles
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • 1 (10 3/4-oz.) can cream of chicken soup
  • 5 cups chicken broth $
  • 1 (1 1/2- to 2 1/2-lb.) whole deli-roasted chicken, skin removed and meat shredded
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 8 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips and halved
  • Kosher salt
  • Garnish: shredded cheese


Adapted from


Step 1

1. Melt butter in a large Dutch oven over medium-high heat. Add onions and peppers, and sauté 6 to 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in diced tomatoes, cream of mushroom soup, and cream of chicken soup; combine thoroughly. Stir in broth and next 4 ingredients.

2. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 5 minutes. Stir in tortilla strips, and simmer 2 more minutes. Add salt to taste.

PACK IN SOME GOOD PROTEIN Roasted pork or deli-roasted chicken will stand up to the simmer and add savory depth.

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