This soup is super simple to make and only takes about 25 minutes from start to finish! I used a whole rotisserie chicken in this soup, but this would also be a great dish to use up any leftover Thanksgiving turkey! If you don't want to make this on the stovetop, you could certainly throw everything in the slow cooker and let it cook all day. Either way it will taste great. I am a big believer in quick and easy cooking! I understand that nobody wants to spend all day and night cooking.
It is really important to use a high-quality chicken broth in this soup. I used College Inn Chicken Broth in this soup. College Inn is my favorite brand of chicken broth. They use only the highest quality ingredients their broths – plump chicken, tender beef or delicious vegetables along with just the right spices. College Inn Chicken Broth gives this soup a homestyle flavor and makes it taste like it has been cooking all day long. Nobody will know that is took less than 30 minutes! You can find College Inn broth at Wal-Mart.
King Ranch Chicken Soup
serves 6 to 8
- 1 (10.75-oz)can cream of chicken soup
- 1 (10.75-oz) can cream of mushroom soup
- 2 (10-oz) cans Rotel diced tomatoes and green chiles, undrained
- 5 cups College Inn Chicken Broth
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 whole rotisserie chicken, skin removed and meat shredded
- 8 oz Velveeta, chopped
- 6 small corn tortillas, cut into 1/2-inch strips and cut in half
In a Dutch Oven, whisk together cream of chicken soup, cream of mushroom soup and chicken broth. Stir in Rotel tomatoes, onion powder, garlic powder, chili powder, cumin and chicken. Bring to a boil. Reduce heat to low, stir in Velveeta. Simmer for 10 minutes, until cheese is melted and incorporated into soup. Stir in corn tortilla strips and cook an additional 2 to 3 minutes.
Garnish with sour cream, green onions and cheddar cheese, if desired.
This is a sponsored conversation written by me on behalf of College Inn Broth. The opinions and text are all mine.