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
Scale
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.
