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King Ranch Chicken Soup
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King Ranch Chicken Soup

30 minPara 6Nutri-Score C€€
de @caitlynskitchen18 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • rotisserie chicken (shredded)Carne1 pieza
  • salted butter (1 stick)Lácteos113 g
  • onion (diced)Frutas y verduras1 pieza
  • jalapeños (deseeded and diced)Frutas y verduras2 piezas
  • all-purpose flourDespensa60 g
  • chicken brothDespensa1 litro
  • chili powderEspecias8 g
  • garlic powderEspecias3 g
  • cuminEspecias1 g
  • paprikaEspecias1 g
  • fire-roasted tomatoes with diced green chiles (undrained)Despensa283 g
  • corn (canned, drained)Despensa285 g
  • Mexican-blend cheese (shredded)Lácteos113 g
  • Better Than Bouillon (optional, to taste)Despensa5 g
  • salt (to taste)Especias3 g
  • black pepper (to taste)Especias1 g
  • sour cream (for serving)Lácteos120 g
  • tortilla strips (for serving)Despensa40 g
  • avocado (diced, for serving)Frutas y verduras1 pieza
  • lime (fresh, for serving)Frutas y verduras1 pieza
  • Tajín (for serving)Especias3 g

por ración

Nutrición

375kcal

Carbohidratos
16 g
Proteínas
29 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Varillas
  • Cucharón

paso a paso

Preparación

  1. Sauté the vegetables

    • Melt the butter in a large pot or Dutch oven over medium heat.
    • Add the diced onion and jalapeños and cook until softened.
    Paso 1

  2. Make the roux and add the spices

    • Sprinkle in the flour and stir until well combined.
    • Cook, stirring constantly.
    • Stir in the chili powder, garlic powder, cumin and paprika.
    Paso 2

  3. Add the broth

    • Slowly pour in the chicken broth, whisking as you go to create a smooth, thick base.
    • Add Better Than Bouillon to taste for extra flavor.
    • Add an additional cup of broth if you like a thinner soup.
    Paso 3

  4. Add the tomatoes, corn and chicken

    • Add the undrained fire-roasted tomatoes and green chiles, the drained corn and the shredded chicken.
    • Stir everything together and bring to a gentle simmer.
    • Season with salt and pepper to taste.
    Paso 4

  5. Simmer the soup

    • Reduce the heat and simmer, stirring occasionally, until thick and creamy.
    Paso 5

  6. Melt in the cheese

    • Reduce the heat to low and stir in the shredded Mexican-blend cheese until melted and creamy.
    Paso 6

  7. Serve

    • Ladle into bowls and top with sour cream, tortilla strips, avocado, a squeeze of fresh lime and a sprinkle of Tajín.
    • Serve warm.
    Paso 7
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