"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

King Ranch Tex-Mex Soup Recipe

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This recipe for King Ranch Tex-Mex Soup, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter
1 cup chopped yellow onion
1 cup 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 cups chicken broth
(1 1/2- to 2 1/2-lb.) whole deli-roasted chicken, skin removed and meat shredded
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 C Tortilla strips
Kosher salt
Garnish: shredded cheese

Directions:
Directions:
Step 1
Melt butter in a large Dutch oven over medium-high heat. Add onions and peppers, and sauté 6 to 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in diced tomatoes, cream of mushroom soup, and cream of chicken soup; combine thoroughly. Stir in broth and next 4 ingredients.

Step 2
Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 5 minutes.
Add salt to taste.

Step 3
Garnish with tortilla strips and cheese.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
1/2 Hour

 

 

 

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