King Ranch Chicken Soup

King Ranch Chicken Soup

King Ranch Chicken Soup Recipe

King Ranch Chicken Soup - 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, College Inn chicken broth, Velveeta and tortillas. Ready in under 30 minutes. Can also make in slow cooker.

Stop what you are doing and get the ingredients to make this 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!

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.

Yield: serves 6 to 8

King Ranch Chicken Soup

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

ingredients:

• 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
• 1 (8-oz) package Velveeta, chopped
• 6 small corn tortillas, cut into 1/2-inch strips and cut in half

instructions:

1. 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. 
2. 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.
3. Garnish with sour cream, green onions and cheddar cheese, if desired.

All images and text ©Plain Chicken, Inc.

This is a sponsored conversation written by me on behalf of College Inn Broth. The opinions and text are all mine.

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