King Ranch Chicken Soup
This simple, hearty soup is loaded with chicken, cheese, peppers, tortillas and tons of Tex-Mex flavor.
Servings: 6 servings
Ingredients
- 6 tablespoons butter
- 1/2 cup diced onion
- 1 red bell pepper diced
- 1 small jalapeno seeded and diced
- 2 cloves garlic minced
- 1/2 cup flour
- 6 cups chicken broth
- 1 10-oz. can diced tomatoes and green chiles
- 2 cups cooked shredded chicken
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4-6 6-inch fajita-size flour tortillas, halved and cut into thin strips
- 2 tablespoons chopped fresh cilantro
- Shredded cheddar cheese for garnish
Instructions
- Melt butter in a large Dutch oven over medium heat. Add onions and peppers and garlic. Saute until tender, about 5 minutes. Stir in flour and cook a few minutes more.
- Gradually whisk in chicken broth and bring to a simmer until mixture begins to thicken. Stir in diced tomatoes and green chiles.
- Stir in chicken, oregano, cumin and chili powder. Simmer for 5-10 minutes. Season with salt and pepper, to taste.
- A few minutes before serving, stir in tortilla strips and fresh cilantro. Ladle into bowls and top with shredded cheese.