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.
1wholerotisserie chickenskin removed and meat shredded
1(8-oz)package Velveeta, chopped
6smallcorn tortillascut 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.
Substitute mushroom bouillon to make cream of mushroom soup.
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.