There is nothing quite as comforting and soul-satisfying as a warm bowl of King Ranch Chicken Soup Recipe, packed with layers of creamy, cheesy goodness and a subtle kick from the chiles and spices. This beloved Tex-Mex inspired soup combines tender shredded chicken, savory cream soups, vibrant tomatoes, and crispy tortilla strips for that perfect balance of textures and flavors. Whether you’re pulling together a quick weeknight dinner or hosting friends on a chilly evening, this recipe delivers satisfying depth without fuss, making it a treasured favorite you’ll return to time and again.
Ingredients You’ll Need
The fantastic thing about the King Ranch Chicken Soup Recipe is its use of simple, pantry-friendly ingredients that come together to create a rich, hearty dish. Each component is key to building the soup’s creamy texture, inviting aroma, and flavorful complexity, so having them ready ahead ensures a smooth cooking experience.
- Unsalted Cream of Chicken Soup (1 can, 10.5-oz): Acts as a creamy base adding smoothness without overpowering the flavors.
- Unsalted Cream of Mushroom Soup (1 can, 10.5-oz): Adds earthiness and boosts the overall savory depth of the soup.
- Rotel diced tomatoes and green chiles (2 cans, 10-oz each, undrained): Brings juicy acidity and a gentle spicy zing.
- Unsalted Chicken Broth (5 cups): Provides a flavorful, light liquid to meld everything together.
- Onion Powder (1 tsp): Enhances the umami and rounds out the aroma.
- Garlic Powder (½ tsp): Adds a subtle depth and warmth.
- Chili Powder (1 tsp): Infuses a cozy, smoky heat that ties the flavors.
- Cumin (1 tsp): Introduces a nutty, earthy note essential to the Tex-Mex character.
- Whole Rotisserie Chicken (1, skin removed and shredded): Provides tender, juicy protein that’s both convenient and delicious.
- Velveeta Cheese (8-oz package, chopped): Melts beautifully to give the soup its signature creamy and cheesy consistency.
- Small Corn Tortillas (6, cut into 1/2-inch strips and halved): Adds texture with crispy, slightly sweet tortilla strips inside the soup.
How to Make King Ranch Chicken Soup Recipe
Step 1: Combine Soups and Broth
Start by whisking together the cream of chicken soup, cream of mushroom soup, and chicken broth in a Dutch oven. This mixture is the heart and soul of the dish, forming a velvety base that will carry the other ingredients. Adding the soups first creates a luscious body to the broth that’s both rich and comforting.
Step 2: Add Tomatoes, Spices, and Chicken
Next, stir in the undrained Rotel diced tomatoes and green chiles, which provide bursts of freshness and gentle heat throughout the soup. Season with onion powder, garlic powder, chili powder, and cumin to elevate every spoonful with layers of classic Tex-Mex flavor. Finally, fold in the shredded rotisserie chicken, which introduces tender protein and makes the soup hearty and satisfying.
Step 3: Bring It to a Boil, Then Simmer with Cheese
Bring the entire pot to a boil over medium heat, then reduce the heat to low. Stir in the chopped Velveeta cheese and let it gently melt into the soup. This step is crucial because the cheese blends in to create that signature creamy texture and rich taste you crave. Allow it to simmer for about 10 minutes to fully incorporate the cheese into a silky soup base.
Step 4: Add Tortilla Strips and Finish Cooking
Finally, stir in the corn tortilla strips. They will absorb some of the soup’s flavors and soften slightly while still providing a delightful texture contrast. Let them cook for an additional 2 to 3 minutes, and your King Ranch Chicken Soup Recipe is ready to warm your soul with every bite!
How to Serve King Ranch Chicken Soup Recipe
Garnishes
Garnishes are where you can let your creativity shine and add even more flavor depth. Dollops of sour cream add creamy tang, while chopped green onions give a fresh, mild bite that balances the richness. Sprinkling shredded cheddar cheese on top adds an extra layer of cheesy indulgence that melts pleasantly into warm soup. A few cilantro leaves can lend a herbaceous brightness if you love that hint of freshness.
Side Dishes
Serving this soup with sides that complement its Tex-Mex roots makes the meal complete. Consider warm, crusty cornbread or freshly toasted tortillas for a satisfying chewy contrast. A simple green salad dressed with lime and olive oil can provide a refreshing counterpoint. If you want to keep things casual, classic tortilla chips work great for dipping and adding crunch.
Creative Ways to Present
Serving King Ranch Chicken Soup Recipe in rustic bowls garnished with colorful toppings makes it feel special and inviting. For a fun twist, serve the soup in mini bread bowls lined with corn tortillas to soak up every bit of delicious broth. Layering extra tortilla strips on the side lets guests decide how much crunch they want. You can also add a drizzle of hot sauce or a squeeze of lime to perk up the flavors.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover King Ranch Chicken Soup Recipe to airtight containers and refrigerate. It stays delicious for 3 to 4 days, offering a quick and comforting meal that reheats beautifully and even tastes better as the flavors meld.
Freezing
This soup freezes well, making it a perfect recipe to batch cook. Pour cooled soup into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. Keep in mind that the tortilla strips may soften upon thawing, so you might want to add fresh tortillas when reheating for the best texture.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to help the Velveeta cheese redistribute evenly. If the soup thickens too much after refrigeration, simply add a splash of chicken broth or water to loosen it up. Avoid microwaving at high heat to preserve the creamy consistency and avoid separation.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the rotisserie chicken for roasted or sautéed vegetables like bell peppers, zucchini, and mushrooms, and use vegetable broth instead of chicken broth. Skip the cheese or choose a plant-based alternative to keep it vegan-friendly.
Are there alternatives to Velveeta cheese?
Velveeta is prized for its smooth melting quality, but you can use cream cheese combined with shredded cheddar or a mild Mexican cheese blend as a substitute. Just be aware the texture might be a little different, but it will still be delicious.
Can I use fresh tomatoes instead of canned Rotel?
Yes, fresh diced tomatoes and chopped green chiles work well as a substitute. Simply sauté them briefly before adding to the soup to enhance their flavor and reduce excess moisture that canned tomatoes typically have.
How spicy is King Ranch Chicken Soup?
This recipe has a manageable level of warmth thanks to the Rotel tomatoes with green chiles and chili powder. You can adjust the heat by adding more or less chili powder or swapping Rotel for mild diced tomatoes if you prefer a gentler spice.
What if I don’t have corn tortillas for the strips?
You can use flour tortillas cut into strips, although corn is traditional and adds a slight sweetness and crisp texture. Alternatively, tortilla chips can be crushed and added just before serving for a similar effect.
Final Thoughts
If comfort food had a champion, the King Ranch Chicken Soup Recipe would be it. It’s the kind of dish that wraps you in warmth and flavor, bringing a touch of Tex-Mex magic to your table with every spoonful. I encourage you to dive into this recipe, customize it to your preferences, and savor the cozy, cheesy goodness that has made this soup a beloved classic.
Print
King Ranch Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This comforting King Ranch Chicken Soup is a rich and creamy Tex-Mex inspired dish combining shredded rotisserie chicken, diced tomatoes with green chiles, flavorful spices, Velveeta cheese, and crispy tortilla strips. Ready in just 30 minutes, it’s perfect for a cozy weeknight meal that delivers bold flavors and satisfying textures in every spoonful.
Ingredients
Soup Base
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10.5-oz) can Unsalted Cream of Mushroom Soup
- 5 cups Unsalted Chicken Broth
- 2 (10-oz) cans Rotel diced tomatoes and green chiles, undrained
- 1 tsp Onion Powder
- ½ tsp Garlic Powder
- 1 tsp Chili Powder
- 1 tsp Cumin
Chicken and Cheese
- 1 whole Rotisserie Chicken (skin removed and meat shredded)
- 1 (8-oz) package Velveeta Cheese, chopped
Tortilla Strips
- 6 small Corn Tortillas (cut into 1/2-inch strips and halved)
Optional Garnishes
- Sour Cream
- Chopped Green Onions
- Shredded Cheddar Cheese
Instructions
- Combine Soup Ingredients: In a Dutch oven, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until smooth. Stir in the undrained Rotel diced tomatoes with green chiles, onion powder, garlic powder, chili powder, cumin, and shredded rotisserie chicken. Bring the mixture to a boil over medium-high heat.
- Simmer with Cheese: Reduce the heat to low and stir in the chopped Velveeta cheese. Let the soup simmer gently for about 10 minutes until the cheese has melted and fully incorporated into the soup, creating a creamy texture.
- Add Tortilla Strips: Stir in the prepared corn tortilla strips and continue cooking for an additional 2 to 3 minutes. This allows the tortilla strips to soften slightly while maintaining some texture, enhancing the soup’s signature hearty feel.
- Serve and Garnish: Ladle the soup into bowls and garnish with sour cream, chopped green onions, and shredded cheddar cheese if desired. Serve hot for a comforting and flavorful meal.
Notes
- Using unsalted soups and broth allows better control of the dish’s salt level.
- Shredded rotisserie chicken makes preparation quick and adds great flavor.
- Feel free to add jalapeños or hot sauce for extra heat.
- Tortilla strips can be baked or fried separately for extra crispiness before adding to the soup.
- Leftovers can be stored in the fridge for up to 3 days; reheat gently to avoid separating the cheese.
