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King Ranch Soup

A delightful twist on the classic King Ranch casserole, blending tender chicken, vibrant veggies, and a creamy, spiced broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1 bell pepper chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups cooked chicken shredded
  • 3 cups chicken broth
  • 1 can 10 oz diced tomatoes with green chilies
  • 1 cup corn frozen or fresh
  • 1 cup black beans drained and rinsed
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Tortilla chips for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Cooking blender or immersion blender (optional)

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the chopped onion and bell pepper until they're soft, about 5 minutes.
  3. Stir in the minced garlic, cumin, and chili powder, and cook for 1 minute.
  4. Add in the shredded chicken, mixing well to coat it with the spices.
  5. Pour in the chicken broth and add the diced tomatoes with green chilies.
  6. Mix in the corn and black beans, stirring well to combine.
  7. Bring the mixture to a gentle simmer and let it cook for about 15 minutes.
  8. Stir in the heavy cream and shredded cheddar cheese, cooking until the cheese melts.
  9. Season with salt and pepper to taste.

Notes

For extra flavor, top your soup with fresh cilantro and a squeeze of lime before serving.