King Ranch Chicken Soup {Cooking Through My Collection}
The flavors of the classic King Ranch Casserole put into a soup. It is quick and easy to make and tastes great!
  • 2 tablespoons butter or oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 clove garlic, minced
  • 2- 10 ounce cans diced tomatoes with green chilies ( I used Rotel)
  • 1- 10¾ once can cream of mushroom soup ( I used a gluten free cream of mushroom soup)
  • 1- 10¾ ounce can cream of chicken soup ( I used a gluten free cream of chicken soup)
  • 5 cups chicken broth
  • 4-5 cups cooked and shredded chicken
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 8- corn tortillas cut in half and then into ½ inch strips
  • shredded cheese for serving
  1. In a large pan or dutch oven melt butter (or heat oil) over medium high heat.
  2. Add onion and peppers and cook until tender. This will take 4-5 minutes.
  3. Add garlic and cook 1 minute more.
  4. Add tomatoes, cream of mushroom, and cream of chicken soup. Stir well.
  5. Stir in broth, chicken, oregano, cumin, and chili powder.
  6. Cook over medium high heat for about 5 minutes. Stirring occasionally.
  7. Stir in tortilla strips. Cook 2 minutes.
  8. Serve with cheese sprinkled on top.
Recipe by Lynn's Kitchen Adventures at