King Ranch Chicken Soup Recipe

All the flavors of King Ranch Casserole in soup form. Rotisserie chicken (or leftover turkey), cream of chicken, cream of mushroom, Rotel tomatoes, spices, College Inn chicken broth, Velveeta and tortillas. Ready in under 30 minutes. Can also make in slow cooker.

serves 6 to 8

Ingredients

1 (10.75-oz)can cream of chicken soup
1 (10.75-oz) can cream of mushroom soup
2 (10-oz) cans Rotel diced tomatoes and green chiles, undrained
5 cups College Inn 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
6 small corn tortillas, cut into 1/2-inch strips and cut in half

Instructions

1. 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. Simmer for 10 minutes, until cheese is melted and incorporated into soup. Stir in corn tortilla strips and cook an additional 2 to 3 minutes.
2. Garnish with sour cream, green onions and cheddar cheese, if desired.

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