King Ranch Chicken Soup Recipe – THE BEST soup I’ve ever made! All the flavors of King Ranch Casserole in soup form. Rotisserie chicken (or leftover turkey), cream of chicken, cream of mushroom, Rotel tomatoes, spices, chicken broth, Velveeta, and corn tortillas. Ready in under 30 minutes. Can also make it a slow cooker.
Mexican Chicken Soup
Stop what you are doing and get the ingredients to make this King Ranch Chicken soup tonight! It is THE BEST soup I’ve ever made. I know I’ve probably said that before, but I really, really mean it this time. It tastes just like King Ranch Chicken Casserole in soup form. It is delicious! I couldn’t stop “taste testing” it while it was simmering on the stove. I just kept tasting it and tasting it. It tasted so good; I couldn’t wait to eat a whole bowl!
How to Make King Ranch Chicken Soup
This soup is super simple to make and only takes about 25 minutes from start to finish! In a large Dutch oven, whisk together cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in Ro-tel tomatoes, onion powder, garlic powder, chili powder, cumin, and chicken. Season with salt and black pepper. Bring to a boil over medium-high heat. Reduce heat to low, and stir in Velveeta cheese. Simmer for 10 minutes, until the cheese is melted and incorporated into the soup. Stir in corn tortilla strips and cook for an additional 2 to 3 minutes. Garnish the soup with fresh cilantro.
Helpful Tips & Frequently Asked Questions
- I use a whole rotisserie chicken in this soup. You can use any cooked chopped chicken you have on hand. Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work great.
- This is also a great dish to use up any leftover Thanksgiving turkey!
- Variations/Additions
- bell peppers
- jalapenos
- yellow onion
- If you don’t have tortilla strips, you can substitute crushed up tortilla chips.
- Can I make King Ranch Chicken Soup in the crock pot? Yes! f 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.
- Can substitute raw chicken breasts for cooked chicken if making the soup in the slow cooker.
- Shred the chicken with two forks before serving the soup.
- Can I freeze Chicken Soup? Yes! Cook the soup and cool to room temperature. Transfer the soup to freezer bags and store in the freezer for up to three months.
- When ready to serve, thaw and reheat on the stovetop or in the microwave.
- Store leftovers in an airtight container in the fridge.
What to Serve with King Ranch Chicken Soup
When it comes to serving up a bowl of comforting and flavorful chicken soup, I’ve got some delicious ideas to make it a complete meal. First off, you gotta have a side of warm and buttery cornbread. The crumbly texture and slightly sweet flavor of the cornbread are a match made in heaven with the rich and zesty soup. Another fantastic option is a crisp green salad with creamy ranch dressing. And if you’re feeling extra indulgent, why not serve some cheesy garlic bread on the side? The gooey cheese and garlicky goodness will elevate your soup experience to new heights. No matter what you serve with this soup, it is sure to become a family favorite!
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King Ranch Chicken Soup
Equipment:
Ingredients:
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10.5-oz) can Unsalted Cream of Mushroom Soup
- 2 (10-oz) cans Rotel diced tomatoes and green chiles, undrained
- 5 cups unsalted chicken broth
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 whole rotisserie chicken skin removed and meat shredded
- 1 (8-oz) package Velveeta, chopped
- 6 small corn tortillas cut into 1/2-inch strips and cut in half
Instructions:
- 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.
Notes:
- I use a whole rotisserie chicken in this soup. You can use any cooked chopped chicken you have on hand. Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work great.
- This is also a great dish to use up any leftover Thanksgiving turkey!
- I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.
- You can buy it by the case at Amazon:
- Cream of Chjcken: https://amzn.to/49n4uZE
- Cream of Mushroom: https://amzn.to/3SkpNVv
- Need Gluten-free soup? You can buy it here:
- Cream of Chicken: https://amzn.to/3MtqQ1s
- Cream of Mushroom: https://amzn.to/45WqyXY
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- Substitute mushroom bouillon to make cream of mushroom soup.
- You can buy it by the case at Amazon:
- Can I make King Ranch Chicken Soup in the crock pot? Yes! f 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.
- Can substitute raw chicken breasts for cooked chicken if making the soup in the slow cooker.
- Shred the chicken with two forks before serving the soup.
- Can I freeze Chicken Soup? Yes! Cook the soup and cool to room temperature. Transfer the soup to freezer bags and store in the freezer for up to three months.
- When ready to serve, thaw and reheat on the stovetop or in the microwave.
- Store leftovers in an airtight container in the fridge.
Steph
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