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King Ranch Chicken Soup
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King Ranch Chicken Soup

30 minServes 6Nutri-Score C€€
from @caitlynskitchen18 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • rotisserie chicken (shredded)Meat1 piece
  • salted butter (1 stick)Dairy113 g
  • onion (diced)Produce1 piece
  • jalapeños (deseeded and diced)Produce2 pieces
  • all-purpose flourPantry60 g
  • chicken brothPantry1 litre
  • chili powderSpices8 g
  • garlic powderSpices3 g
  • cuminSpices1 g
  • paprikaSpices1 g
  • fire-roasted tomatoes with diced green chiles (undrained)Pantry283 g
  • corn (canned, drained)Pantry285 g
  • Mexican-blend cheese (shredded)Dairy113 g
  • Better Than Bouillon (optional, to taste)Pantry5 g
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices1 g
  • sour cream (for serving)Dairy120 g
  • tortilla strips (for serving)Pantry40 g
  • avocado (diced, for serving)Produce1 piece
  • lime (fresh, for serving)Produce1 piece
  • Tajín (for serving)Spices3 g

per serving

Nutrition

375kcal

Carbs
16 g
Proteins
29 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Whisk
  • Ladle

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Simmer the soup

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

  6. Melt in the cheese

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