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King Ranch Chicken Soup

Creamy King Ranch Chicken Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 4 cups chicken stock
  • 1 (14.5 oz) can crushed tomatoes
  • 3 cups shredded cooked chicken
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 4 oz cream cheese, softened and cut into cubes
  • 1 cup shredded sharp cheddar cheese
  • Salt and black pepper, to taste
  • Crushed tortilla chips, for serving
  • Fresh cilantro, for garnish

Method
 

  1. Heat oil in a large pot over medium heat. Cook onion, bell pepper, and jalapeño for 5 minutes until soft. Add garlic and spices and cook 30 seconds.
  2. Pour in stock and crushed tomatoes and scrape the pot. Add chicken, black beans, and corn. Bring to a boil, then simmer for 10 minutes.
  3. Reduce heat to low. Stir in cream cheese and cheddar until completely melted and smooth, about 2 minutes. Do not boil.
  4. Ladle into bowls and top with crushed tortilla chips, extra cheese, and cilantro. Serve immediately.

Notes

The soup will thicken as it sits, especially in the fridge. When reheating leftovers, add a splash of chicken stock to bring back the original consistency. Use any leftover cooked chicken you have on hand; dark meat keeps the soup extra juicy.