King Ranch Chicken Soup
Ingreadient
-
2 tablespoons canola oil
-
1 cup chopped yellow onion
-
1 cup chopped multicolored bell peppers
-
2 teaspoons chili powder
-
1 teaspoon ground cumin
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 (10 1/2 ounce) can condensed cream of mushroom soup, such as Campbell’s®
-
1 (10.5 ounce) can condensed cream of chicken soup, such as Campbell's®
-
1 (10 ounce) can diced tomatoes with green chile peppers, such as Ro-tel®
-
6 cups chicken broth
-
4 cups shredded rotisserie chicken
-
8 (6 inch) corn tortillas, stacked, halved, and cut into 1-inch strips
-
2 ounces cream cheese, at room temperature
-
kosher salt to taste
-
shredded Cheddar cheese, sliced jalapeños, and fresh cilantro leaves, for garnish (optional)
Direction
-
Gather all ingredients.
-
Heat oil in a large Dutch oven over medium-high heat. Add onion and bell peppers; cook, stirring occasionally, until tender, about 8 minutes.
-
Add chili powder, cumin, garlic powder, and onion powder, and cook, stirring constantly, until spices are fragrant, about 1 minute.
-
Add cream of mushroom and cream of chicken soups, diced tomatoes, and chicken broth, and stir until combined; bring to a boil over high.
-
Reduce heat to medium; add shredded chicken, tortilla strips, and cream cheese. Cook, stirring occasionally, until cream cheese has melted, about 2 minutes. Season with salt to taste.
-
Remove from heat and divide among 6 serving bowls. Garnish with Cheddar cheese, sliced jalapeño, and cilantro leaves, if desired.
