King Ranch Chicken Soup | Love Bakes Good Cakes

TBN 678-0

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Monday, August 19, 2013

King Ranch Chicken Soup

Need a new soup recipe to try? This King Ranch Chicken Soup really hits the spot!

King Ranch Chicken Soup

I am not a fan of Winter ... but I love a warm bowl of soup on a cold night. This soup is a spin on the classic and famous casserole dish by the same name! I hope you enjoy!


King Ranch Chicken Soup
by Jamie @ Love Bakes Good Cakes
Yield: (6-8 servings)

Ingredients 
    For the soup:
    • 2 tbsp. vegetable oil
    • 1 large onion, chopped
    • 1 stalk of celery, chopped
    • 3 cloves garlic, minced
    • 4 chicken boneless, skinless chicken breasts, cut into bite sized cubes
    • 1 tbsp. chili powder
    • 1 tsp. cumin
    • ½ tsp. salt
    • ¼ tsp. pepper
    • 1 can (15 oz.) crushed tomatoes, undrained
    • 1 carton (32 oz.) chicken broth
    • 1 can (4.5 oz.) chopped green chilies
    • A few shakes of Tabasco (more if you like it hotter)
    • 2 cups half and half
    • 2 cups (8 oz.) Velveeta cheese, cut into small cubes
    • 4 oz. cream cheese, cubed and at room temperature
    Topping - Avocado and Tomato Salsa:
    • ½ avocado - cubed
    • 1 large Roma tomato - chopped
    • ¼ cup red onion, chopped
    • 2 tbsp. lime juice
    Additional ingredient for serving:
    • Crispy tortilla strips

    Instructions

    1. Combine the topping ingredients in a small bowl and refrigerate until serving time.

    2. Heat oil in a soup pot over medium-high heat. Add the onion, celery and garlic. Cook until the vegetables begin to soften. Add the chicken and sprinkle with chili powder, cumin, salt and pepper. Cook and stir until the chicken begins to brown and is no longer pink. Add the tomatoes, chicken broth green chilies and Tabasco. Stir. Bring to a boil, then cover and reduce heat to medium-low and let simmer for 15-20 minutes. Add the half and half and Velveeta. Cook and stir until the cheese melts. Add the cream cheese and continue to cook and stir until the cream cheese melts and is fully incorporated.

    3. To serve, ladle soup into bowls. Top with crispy tortilla strips and a spoon (or two) of the Avocado and Tomato Salsa!

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    First shared at Memories by the Mile

    * This King Ranch Chicken Soup recipe was adapted from The Weekend Gourmet

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    5 comments:

    1. Jamie, I'm off to check this out because I do love King Ranch Chicken...why not the soup! You're such a genius!

      ReplyDelete
    2. Oh YUM!!! Thanks so much for sharing at Simple Supper Tuesday.

      ReplyDelete
    3. Jamie, I just love the King Ranch Soup and can't wait to try it. Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday.
      Come Back Soon!
      Miz Helen

      ReplyDelete
    4. This looks hearty and delicious! Thanks for sharing. Off to check out the recipe.

      ReplyDelete
    5. OMG! I luuuurve King Ranch Chicken. I mean, love it! Next time, though, I'm going for this! Love it!
      Laura

      ReplyDelete

    I love reading your comments. Thanks so much for taking the time to read and respond. :)

    TBN 678-5