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SLOW COOKER KING RANCH CHICKEN SOUP Recipe

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This recipe for SLOW COOKER KING RANCH CHICKEN SOUP is from EDGAR'S EDIBLES, 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:  
8 Tbsp. Butter
2 Cloves Garlic (minced)
1/2 Cup All-Purpose Flour
4 Cups Low Sodium Chicken Broth
4 Tsp. Chili Powder
1 Tbsp. Ground Cumin
1 Tbsp. Garlic Powder
1 Tsp. Salt
Freshly Ground Pepper (to taste)
1 1/2 Lbs. Boneless Skinless Chicken Breast
1 (10 oz.) Can Diced Tomatoes with Green Chiles
1 (4 oz.) Can Diced Green Chiles
1 Medium Jalapeno (minced) Optional
2 Cups Shredded Sharp Cheddar, Mexican Blend or Colby Jack
Tortilla Chips for serving
Directions:
Directions:
1. Melt the butter in a medium saucepan over medium low heat. Add the garlic and saute until it's fragrant and light golden brown, about 1 minute. Stir in the flour and whisk continuously for 1 minute.

2 Slowly whisk in the chicken broth, increase the heat to a simmer and whisk continuously for several minutes, until the sauce is smooth and thickened.

3. Remove the saucepan from the heat, and stir in the chili powder, cumin, garlic powder and salt. Add black pepper to taste and set the sauce aside.

4. Place the chicken breasts in a large slow cooker. Top them with the diced tomatoes with green chiles, the can of diced chiles and the jalapeno if using. Pour the sauce over the top. Cover the slow cooker and cook on low for 4-6 hours, until the chicken is tender and cooked through but not overcooked.

5. Transfer the chicken to a cutting board, stir the cheese into the slow cooker and cover the slow cooker for the time being.

6. Shred the chicken (using two forks) and stir back into the slow cooker. Cover the slow cooker and continue cooking for about 15 minutes, until the cheese is melted and all of the ingredients are heated through. Stir well.

7. To serve, crush the Tortilla Chips into a bowl and ladle the soup over the top, garnishing with extra cheese and cilantro if desired.
Personal Notes:
Personal Notes:
I used the Southwest Chicken Breast from Costco, which made the soup a little spicier

 

 

 

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