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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

King Ranch Chicken Soup Recipe

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This recipe for King Ranch Chicken Soup is from Gladiola Elementary 2015-2016 , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. butter
1 c. chopped yellow onion
1 c. chopped green bell pepper
1 garlic clove, minced
2 (10 oz.) cans diced tomatoes and green chiles
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
5 c. chicken broth
1 (1 1/2-2 1/2-lb.) whole deli-roated chicken, skin removed and meat shredded
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. chili powder
8 (6 inch) fajita-size corn tortillas, cut into 1/2 inch strips and halved
kosher salt
Garnish: shredded cheese
Directions:
Directions:
1. Melt butter in a large Dutch oven over medium-high heat. Add onions and peppers, and saute 6 to 7 minutes or until tender. Add garlic and saute 1 minute. Stir in diced tomatoes, cream of mushroom soup, and cream of chicken soup; combine thoroughly. Stir in broth and next 4 ingredients.
2. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 5 minutes. Stir in tortilla strips, and simmer 2 more minutes. Add salt to taste.

 

 

 

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