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King Ranch Chicken Soup

King Ranch Chicken Soup

For fans of the classic King Ranch flavors, this Crockpot King Ranch Chicken Soup delivers a rich, Tex-Mex twist that is both hearty and satisfying. Succulent chicken mingles with tangy tomatoes, velvety cheese, and a fragrant medley of spices, resulting in a comforting dish suited for weeknight dinners or casual gatherings alike.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 3 cups chicken broth
  • 2 10-oz cans Rotel tomatoes
  • 1 10-oz can cream of mushroom soup
  • 1 small yellow onion finely diced
  • 1 medium red bell pepper seeded and diced
  • 1 tablespoon minced garlic
  • 2 tablespoons butter
  • 1 packet taco seasoning 1 oz
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 8 oz cream cheese cubed and softened
  • Optional Garnishes
  • Fresh chopped cilantro
  • Shredded Mexican cheese blend
  • Tortilla chips or strips
  • Sour cream

Method
 

  1. In the crockpot, combine the butter, diced onion, minced garlic, red bell pepper, Rotel tomatoes, cream of mushroom soup, shredded chicken, chicken broth, taco seasoning, chili powder, and ground cumin.
  2. Cover and cook on high for 2 hours or low for 4 hours, allowing the flavors to blend thoroughly.
  3. Add the cubed cream cheese, stirring until fully melted and seamlessly incorporated into the soup.
  4. Ladle into bowls and finish with your choice of garnishes such as shredded cheese, fresh cilantro, and crispy tortilla strips.

Notes

Storage: Keep any leftovers in an airtight container in the refrigerator for up to 5 days. For extended storage, freeze the soup for as long as 3 months, leaving enough headspace in the container for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat or in the microwave until warmed through.