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King Ranch Chicken Soup
Hoofdgerecht

King Ranch Chicken Soup

30 minVoor 6Nutri-Score C€€
van @caitlynskitchen18 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • rotisserie chicken (shredded)Vlees1 stuk
  • salted butter (1 stick)Zuivel113 g
  • onion (diced)Groente en fruit1 stuk
  • jalapeños (deseeded and diced)Groente en fruit2 stukken
  • all-purpose flourVoorraadkast60 g
  • chicken brothVoorraadkast1 liter
  • chili powderKruiden en specerijen8 g
  • garlic powderKruiden en specerijen3 g
  • cuminKruiden en specerijen1 g
  • paprikaKruiden en specerijen1 g
  • fire-roasted tomatoes with diced green chiles (undrained)Voorraadkast283 g
  • corn (canned, drained)Voorraadkast285 g
  • Mexican-blend cheese (shredded)Zuivel113 g
  • Better Than Bouillon (optional, to taste)Voorraadkast5 g
  • salt (to taste)Kruiden en specerijen3 g
  • black pepper (to taste)Kruiden en specerijen1 g
  • sour cream (for serving)Zuivel120 g
  • tortilla strips (for serving)Voorraadkast40 g
  • avocado (diced, for serving)Groente en fruit1 stuk
  • lime (fresh, for serving)Groente en fruit1 stuk
  • Tajín (for serving)Kruiden en specerijen3 g

per portie

Voedingswaarden

375kcal

Koolhydraten
16 g
Eiwitten
29 g
Vetten
22 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Garde
  • Soeplepel

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Simmer the soup

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

  6. Melt in the cheese

    • Reduce the heat to low and stir in the shredded Mexican-blend cheese until melted and creamy.
    Stap 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.
    Stap 7
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