Crockpot King Ranch Chicken Soup (Printable Version)
# What You'll Need:
→ Soup Base
01 -
2 tablespoons unsalted butter
02 -
1 small yellow onion, diced
03 -
2 cloves garlic, minced
04 -
1 red bell pepper, seeded and diced
05 -
2 cans (each 400g) mild Rotel diced tomatoes with green chilies, undrained
06 -
1 can (300g) condensed cream of mushroom soup
07 -
500 g cooked shredded chicken
08 -
700 ml chicken broth
09 -
1 teaspoon ground cumin
10 -
1 teaspoon chili powder
→ Final Additions
11 -
200 g cream cheese, cubed and softened
→ Optional Garnish
12 -
Mexican cheese blend, shredded
13 -
fresh cilantro, chopped
14 -
tortilla chips
# Step-by-Step Directions:
01 -
Place butter, onion, garlic, bell pepper, Rotel tomatoes, cream of mushroom soup, shredded chicken, chicken broth, cumin, and chili powder in the slow cooker.
02 -
Cover and cook on HIGH for 2 hours or on LOW for 4 hours, allowing the flavors to meld and vegetables to soften.
03 -
Add cubed, softened cream cheese to the hot soup and stir thoroughly until fully melted and incorporated.
04 -
Ladle soup into bowls and garnish with shredded cheese, chopped cilantro, and tortilla chips as desired.
# Helpful Notes:
01 -
For more heat, select medium or hot Rotel tomatoes; for a milder profile, opt for mild.
02 -
To avoid canned soup, substitute with a homemade cream sauce made from butter, flour, and milk.
03 -
Leftovers keep refrigerated for up to 5 days, or frozen in an airtight container for up to 3 months.
04 -
Vegetarian adaptations are possible by substituting chicken with mixed vegetables and using vegetable broth.