KING RANCH CHICKEN SOUP
If you've ever had a king ranch chicken casserole before, you'll have an idea of what this soup is all about. It's basically just a deconstructed version of the casserole in a hot and comforting bowl of soup. It's got a little kick from some chili powder, but isn't too overpowering, and if you're not much for spicy foods, it's easy to leave it out. Chicken breast, a variety of delicious spices, and plenty of Velveeta make this soup creamy, cheesy, and full of flavor. Once you try this King Ranch Chicken Soup recipe, it may become one of your family's new favorite dishes!
Provided by RecipeLion.com Test Kitchen
Categories Soups
Number Of Ingredients 24
Steps:
- In a large dutch oven, heat the oil and saute onion, celery, mushrooms, peppers, and garlic 2-3 minutes until vegetables are transparent. Toss chicken with chili powder, cumin, salt and pepper and add to the pan. Saute, stirring frequently, for about 5 minutes until chicken is cooked through.
- Add tomatoes and broth bring to a boil, then lower to a simmer for 20 minutes.
- Remove from the heat and stir in cream cheese and velveeta. Return to a simmer and stir until cheese is melted and soup is smooth. Remove from the heat once again and stir in half and half. Taste and adjust seasonings as desired.
- Serve ladled into individual bowls, topped with a cilantro, raw onion, tortilla strips and lime wedges at the table to add to each serving as desired.
KING RANCH CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
- Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
- Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
- Look at that! Serve it with a salad and a dang hearty appetite.
- To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.
KING RANCH CHICKEN SOUP
Yield Yield: serves 6 to 8
Number Of Ingredients 11
Steps:
- 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.
- Garnish with sour cream, green onions and cheddar cheese, if desired.
KING RANCH CHICKEN SOUP
This restaurant-style Tex-Mex dish is both rich and a cinch to prepare.
Provided by Southern Living Editors
Time 35m
Number Of Ingredients 15
Steps:
- 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.
- Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 5 minutes. Stir in tortilla strips, and simmer 2 more minutes. Add salt to taste.
- PACK IN SOME GOOD PROTEIN Roasted pork or deli-roasted chicken will stand up to the simmer and add savory depth.
WEIGHT WATCHERS KING RANCH CHICKEN CASSEROLE
Weight Watchers King Ranch Chicken Casserole is easy to make and the whole family will love it.
Provided by Jamie
Categories Main Course
Time 1h5m
Number Of Ingredients 11
Steps:
- If you don't already have cooked, diced chicken breast start off by cooking and dicing some boneless, skinless chicken breast.
- Dice the onion and green bell pepper.
- Spray a nonstick pan with vegetable oil spray.
- Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat for 3 to 4 minutes or until tender.
- Add the chicken, 2 cans of cream of mushroom soup , a can of diced tomatoes, chili powder, garlic powder and ground pepper. Mix well and let it come to a gentle simmer. Remove from heat and let it cool.
- Preheat the oven to 350 F and lightly grease a 9x9 casserole dish with vegetable spray. Cut the corn tortillas into wedges.
- Place a layer of tortilla wedges. Top with one-third of the chicken mixture. Place another layer of tortilla wedge followed by another layer of the chicken mixture. Next goes the final layer of tortilla wedges , followed by the remaining the chicken mixture.
- Finally, top the casserole with 1/4 cup of shredded cheddar cheese.
- Bake at 350F for 30 to 35 minutes or until bubbly and golden.
- Serve immediately. refrigerate the leftover in a covered container.
Nutrition Facts : Calories 161 kcal, Carbohydrate 20 g, Protein 15 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 33 mg, Sodium 115 mg, Fiber 3 g, Sugar 2 g, TransFat 0.01 g, UnsaturatedFat 2 g, ServingSize 1 serving
More about "king ranch chicken soup recipes"
KING RANCH CHICKEN SOUP — LET'S DISH RECIPES
From letsdishrecipes.com
Servings 6Total Time 30 minsEstimated Reading Time 2 mins
- 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.
KING RANCH CHICKEN SOUP - THE DEFINED DISH - RECIPES
From thedefineddish.com
5/5 (9)Estimated Reading Time 2 minsServings 4Total Time 30 mins
- Heat a large pot or dutch oven over medium high heat with olive oil. Add the bell pepper, yellow onion, jalapeno, garlic, salt, pepper, cumin and chili powder. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the arrowroot and stir until well-combined.
- While stirring, slowly pour in 1 cup of broth until well-combined. Add the tomato paste. Continue to cook, stirring, the ‘roux’ for 2 minutes. Again, while stirring, slowly pour in 2 cups of broth until well-combined. Stir in the can of tomatoes and jalapeños and shredded chicken.
- Cook, uncovered, simmering until the flavors have melded and chicken is tender,, about 10 minutes.
SLOW-COOKER KING RANCH CHICKEN SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (76)Category EntreeServings 6Total Time 3 hrs 20 mins
- Spray 5- to 6-quart slow cooker with cooking spray. Mix onions, bell pepper, 1 tablespoon of the oil and the salt in slow cooker. Stir in tomatoes, soup, broth and chiles.
- In medium bowl, mix remaining 2 tablespoons oil and the taco seasoning mix. Add chicken; turn to coat. Add chicken to mixture in cooker.
- Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from cooker with slotted spoon to cutting board. Stir cream cheese into mixture in cooker until smooth; cover and keep warm. Shred chicken by pulling apart with 2 forks; return to cooker.
KING RANCH CHICKEN SOUP | COOKSTR.COM
From cookstr.com
5/5 (1)Estimated Reading Time 2 minsCategory Soups
KING RANCH CHICKEN SOUP {CROCKPOT, IP, OR STOVE ...
From fivehearthome.com
5/5 (6)Calories 493 per servingCategory Soup
- Set Instant Pot to SAUTÉ function. Add the butter and allow to melt. Add the garlic and saute until it is fragrant and light golden brown, about 1 minute. Stir in the flour and whisk continuously for 1 minute. Slowly whisk in the chicken broth; whisk occasionally for several minutes, until the sauce starts bubbling and is smooth and thickened. Scrape the bottom of the pot well to make sure nothing is stuck to it. Press CANCEL and stir in the chili powder, cumin, garlic powder and salt. Add black pepper to taste.
- Carefully place the chicken breasts into the sauce in the insert. Top them with the diced tomatoes with green chiles and jalapeño. Seal the lid according to the owner's manual and cook on HIGH pressure for 10 minutes.
- When the timer is done, allow the pressure to release naturally for 10 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions). Open the lid, transfer the chicken to a cutting board, and gradually stir the shredded cheese into the soup. Pull the chicken into large chunks and stir it back into the pot. Once the cheese is completely melted and the chicken is heated through, stir well and serve immediately.
- To serve, crush tortilla chips in a bowl and ladle some soup over the top, garnishing with extra cheese and fresh cilantro, if desired.
KING RANCH CHICKEN SOUP - KETO RECIPE - ALL DAY I DREAM ...
From alldayidreamaboutfood.com
5/5 (7)Total Time 3 hrs 15 minsCategory SoupCalories 414 per serving
- In a large saucepan, melt the butter over medium heat. Once melted, add the garlic and saute until fragrant, about 30 seconds. Add the chili powder and cumin and cook another minute. Stir in all the chicken broth and bring to a boil.
- Remove from heat and stir in the salt and pepper, and the glucomannan if using, to thicken the sauce. Pour over the chicken in the slow cooker.
(SLOW COOKER) KING RANCH CHICKEN SOUP - HOUSE OF YUMM
From houseofyumm.com
5/5 (1)Calories 340 per servingCategory Main Dish
- 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.
- 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.
- 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.
- Place the chicken breasts in a large slow cooker. Top them with the diced tomatoes with green chiles and jalapeño and pour the sauce over the top. Cover the slow cooker and cook on low for 4 to 6 hours, until the chicken is tender and cooked through but not overcooked.
SLOW COOKER KING RANCH CHICKEN SOUP - JULIE'S EATS & TREATS
From julieseatsandtreats.com
4.3/5 (31)Calories 690 per servingCategory Main Course, Soup
- Melt the butter in a medium saucepan over medium-low heat. Add the garlic and saute until it is fragrant and light golden brown, about 1 minutes.
- Stir in flour and whisk continuously for 1 minute. 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. Remove saucepan from heat, and stir in chili powder, cumin, garlic powder and salt. Add black pepper to taste and set sauce aside.
- Place the chicken breasts in a large slow cooker. Top them with the diced tomatoes with green chiles and jalapeno. Pour the sauce over the top. Cover slow cooker and cook on low for 4- hours, until chicken is tender and cooked through, but not overcooked.
- Transfer chicken to cutting board, Stir cheese into the slow cooker and cover the slow cooker while you prepare chicken. Pull chicken into large chunks and stir in back into the slow cooker.
KING RANCH CHICKEN CASSEROLE {WITH NO CANNED SOUP ...
From fivehearthome.com
5/5 (14)Total Time 1 hrCategory Main CourseCalories 469 per serving
- Adjust rack to center position of oven. Preheat oven to 350°F. Lightly spray a 9- by 13-inch baking dish with cooking spray.
- Make the white sauce by melting butter in a medium saucepan over low heat. Add the garlic to the pot and saute until fragrant and light golden brown, about 1 minute. Stir in the flour and whisk continuously for 1 minute. Slowly and gradually whisk in milk and 1 cup chicken stock. Increase heat to medium and stir continuously for several minutes until sauce is smooth and thickened. Remove pot from the heat and stir in cumin, garlic powder, and chili powder. Add salt and freshly ground black pepper, to taste.
- Evenly scatter half of the shredded chicken in the bottom of the baking dish. Dollop half of the sauce on top of the chicken and use the back of a spoon to spread it in an even layer. Arrange half of the corn tortilla quarters on top, overlapping slightly and tearing in half to fill in any gaps, if necessary. Sprinkle half of the grated cheese on top. Drizzle the entire surface with 1/2 cup of the remaining chicken broth, including corners and edges. Repeat layers of chicken, sauce, tortillas, cheese, and final 1/2 cup broth. Evenly sprinkle Rotel and diced jalapeños (if using) over top of the casserole.
- Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 30 minutes, until hot and bubbly.
KING RANCH CHICKEN SOUP | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Reviews 9Total Time 1 hrServings 3
- Heat a nonstick soup pot over medium heat, add 1 teaspoon oil, then the chicken. Stir and cook until the chicken is cooked. Remove from heat and set the chicken aside.
- Add the rest of the oil, onion, garlic, celery and carrot to the soup pot. Saute for about 5 minutes or until the onion is very soft and translucent. Add the sweet pepper and saute a few minutes longer. Stir in the flour to coat the veggies, then add the broth, green chiles, tomatoes and bay leaf. Bring to a boil, reduce heat and simmer for about 15 minutes.
- Put a couple cups of this hot broth in a blender (straining off some of the liquid to get more veggies than broth), add the cream cheese and cheddar and blend until smooth. Stir the cream cheese mixture back into the soup, add the chicken and cook for 5 – 10 minutes longer.
- In a small bowl, mix together the onion, tomato, and avocado with the lime juice and some chopped cilantro leaves.
KING RANCH CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (9)Total Time 1 hr 30 minsCategory MainCalories 433 per serving
- Heat the olive oil in a large pan over medium high heat. Add the onion and bell peppers to the pan. Cook for 5-6 minutes or until tender.
- Add the garlic to the pan and cook for one more minute. Season the vegetables with salt and pepper.
- Add the chili powder, ground cumin, cream of chicken soup, can of tomatoes and chicken to the pan. Stir until everything is combined and heated through.
KING RANCH CHICKEN RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (12)Total Time 4 hrs 10 minsServings 6
- Stir together first 8 ingredients. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in a lightly greased 6-qt. slow cooker. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
- Cover and cook on LOW 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes.
KING RANCH CHICKEN CASSEROLE - FAMILY FRESH MEALS
From familyfreshmeals.com
5/5 (12)Calories 495 per servingCategory Dinner
- Preheat oven to 325 degrees F. In skillet melt your butter then add your pepper and onion and cook for a few minutes until tender.
- In a 9"x13" pan layer 1/3 of your tortillas, then 1/3 chicken mixture, and 1/3 of shredded cheese. Repeat with 2 more layers, finishing with shredded cheese.
KING RANCH CHICKEN - THE SEASONED MOM
From theseasonedmom.com
Ratings 8Calories 477 per servingCategory Dinner, Main Course
- In a large skillet over medium-high heat, sauté bell pepper and onion until tender (about 5 minutes).
- In a large bowl, stir together chicken, condensed soups, tomatoes and chilies, and sautéed bell pepper and onion.
KING RANCH CHICKEN SOUP | RECIPELION.COM
From recipelion.com
4/5 (10)Estimated Reading Time 2 minsCategory Soups
KING RANCH CHICKEN - A FAMILY FEAST®
From afamilyfeast.com
Reviews 4Category EntreeCuisine Tex-MexTotal Time 1 hr
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From foodnetwork.ca
2.8/5 (383)Total Time 1 hr 15 minsServings 8-12
KING RANCH CHICKEN SOUP | JUST A PINCH RECIPES
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Cuisine MexicanCategory Other SoupsServings 8Total Time 35 mins
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