Description
This cozy, hearty Crock Pot King Ranch Chicken Soup combines the beloved flavors of King Ranch casserole into a creamy, comforting soup perfect for chilly evenings.
Ingredients
2 tablespoons butter for sautéing
1 cup yellow onion, peeled & chopped
1 tablespoon garlic, peeled & minced
1 medium red bell pepper, seeded & diced
20 ounces Rotel (2 cans)
18 ounces creamy mushroom soup (1 can)
2 cups cooked chicken, shredded
1 ounce taco seasoning (1 packet)
3 cups chicken broth
½ teaspoon ground cumin
1 teaspoon chili powder
8 ounces cream cheese, at room temperature
Shredded Mexican cheese blend, to taste (for serving)
Chopped cilantro, to taste (optional, for serving)
Tortilla chips, to taste (for serving)
Instructions
1. In a medium skillet, melt the butter over medium heat. Add the chopped yellow onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Add the diced red bell pepper to the skillet and sauté for an additional 2-3 minutes until it starts to soften.
3. Transfer the sautéed mixture into your crock pot. Add the Rotel, creamy mushroom soup, shredded chicken, taco seasoning, chicken broth, ground cumin, and chili powder. Stir well to combine.
4. Dollop the cream cheese on top of the soup mixture without mixing it in yet.
5. Cover your crock pot and set it on low for 6-8 hours or high for 4-6 hours.
6. Once finished cooking, stir to mix in the melted cream cheese. Serve hot, garnished with shredded Mexican cheese, cilantro, and tortilla chips.
Notes
For extra flavor, add lime juice or hot sauce before serving.
You can use leftover rotisserie chicken for quicker prep.
For a thicker soup, cook uncovered in the last hour.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg