Texas Comfort Food Meets Open Fire | King Ranch Soup

Dice one whole onion.

Dice about a cup of mixed bell peppers.

Chop up a whole roasted chicken (about 4 cups).

Sauté the diced onions and bell peppers in olive oil in a large Dutch oven over medium-high heat for about 6-7 minutes until soft.

Add 2 tablespoons of Texas chili seasoning to the sautéed vegetables and cook for a moment.

Add one can of fire-roasted Rotel, one can of cream of poblano soup, and one can of chicken queso blanco soup to the pot and mix well.

Pour in 6 cups of chicken stock and bring the mixture to a simmer.

Once simmering, add the chopped chicken and 2 ounces of cream cheese to the pot and stir to incorporate.

Let the soup simmer for at least 20 minutes, stirring occasionally.

To thicken the soup, add masa gradually while stirring to avoid clumping, or create a slurry with water if preferred.

Season with blanco seasoning to taste.

Equipment Needed

Spice Level:

Allergens