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Marine News from the Great Lakes

RECIPE: King Ranch Chicken Soup

Published: Friday, November 3, 2017

This is a quick and easy soup to make and it is very tasty! You could also use leftover Thanksgiving turkey in place of the rotisserie chicken.

King Ranch Chicken Soup

  • 1 (10.5-oz) can cream of chicken soup
  • 1 (10.5-oz) can cream of mushroom soup
  • 2 (10-oz) cans Rotel diced tomatoes and green chiles, undrained
  • 5 cups chicken broth
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 whole rotisserie chicken, skin removed and meat shredded
  • 8 oz Velveeta, chopped
  • 1 Tbsp masa (optional)

In a Dutch Oven, whisk together cream of chicken soup, cream of mushroom soup and chicken broth. Stir in Rotel tomatoes, onion powder, garlic powder, chili powder, cumin and chicken. Bring to a boil. Reduce heat to low, stir in Velveeta and masa. Simmer for 10 minutes, until cheese is melted and incorporated into soup.

Garnish with sour cream, green onions, tortilla chips, and cheddar cheese, if desired.

Adapted from www.plainchicken.com

 


tags: Recipes

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