Crock Pot King Ranch Chicken Soup
This cozy, hearty soup combines the beloved flavors of King Ranch casserole into a creamy, delicious meal perfect for chilly evenings.
Servings: 6 servings
Ingredients
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
- to taste shredded Mexican cheese blend for serving
- to taste chopped cilantro for serving (optional)
- to taste tortilla chips for serving
Instructions
- Step 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.
- Step 2: Add the diced red bell pepper to the skillet and sauté for an additional 2-3 minutes until it starts to soften.
- Step 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.
- Step 4: Dollop the cream cheese on top of the soup mixture without mixing it in yet.
- Step 5: Cover your crock pot and set it on low for about 6-8 hours or high for 4-6 hours.
- Step 6: Once finished cooking, stir to mix in the melted cream cheese. Serve hot, garnished with shredded Mexican cheese, cilantro, and tortilla chips.
Equipment
- Crock Pot
- Skillet
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.