King Ranch Chicken Soup

ranch soup

Seriously! I could eat soup all year round….rain, shine, hot or cold. I love how easy it is to grab a bowl from a pot in the fridge and reheat for a quick meal. 

King Ranch Chicken Soup

2 Tbs. unsalted butter
1 tsp. each cumin, oregano, chili powder, smoked paprika
1 medium yellow onion, diced
1 medium red bell pepper, seeds and membranes removed, diced
2 cloves garlic, minced
1 – 10 oz. can diced tomatoes and green chilies
2 – 10 oz. cans Campbells Cream of Chicken Soup
4 cups chicken broth
2-3 cups of cooked, shredded chicken breast
10-12 corn tortillas, cut into 1″ pieces
Shredded cheddar cheese, for serving

Chopped cilantro, for serving

In a large stock pot or Dutch oven over medium heat, melt butter; when butter is sizzling a bit, add spices, onion, and bell pepper and cook for 5-6 minutes or until softened; stir in garlic and cook an additional 30 seconds. Stir in diced tomatoes and green chilies, soup, and broth; stir to combine. Add chicken stir to combine; simmer soup for 15 minutes, then stir in tortilla pieces and simmer an additional 2 minutes. Serve soup garnished with cheese and cilantro.

Now You’re Cookin’,
Chef Alli

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