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Savory Crock Pot King Ranch Chicken Soup

This Savory Crock Pot King Ranch Chicken Soup is a delightful spin on the classic Tex-Mex dish, perfect for cozy evenings and busy weeknights.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked Chicken Rotisserie chicken works well
  • 1 tbsp minced Garlic
  • 1 medium Red bell pepper, diced
  • 1 cup Yellow onion, chopped
  • 3 cups Chicken broth
  • 18 oz creamy Mushroom soup Can substitute with cream of chicken soup
  • 1 tsp Chili powder Adjust for spice level
  • 1 oz Taco seasoning
  • 1/2 tsp ground Cumin
  • 1 bag Tortilla chips
  • 2 tbsp Butter
  • 8 oz Cream cheese Add in the last hour of cooking
  • 1 cup Mexican cheese blend Add in the last hour of cooking
  • 20 oz Rotel (2 cans)
  • 1 handful Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Start by combining the cooked chicken, minced garlic, diced red bell pepper, chopped yellow onion, chicken broth, and creamy mushroom soup in your crock pot.
  2. Stir in the chili powder, taco seasoning, and ground cumin for that perfect kick.
  3. Next, toss in the tortilla chips and butter, mixing well to ensure everything is evenly coated.
  4. Cover the crock pot and cook on low for about 8 hours.
  5. In the last hour of cooking, add the cream cheese and Mexican cheese blend, stirring to combine until it’s all melted and creamy.
  6. Once the cooking time is up, serve your soup hot and enjoy the delightful flavors!

Notes

This soup is best topped with fresh avocado, cilantro, or sour cream. Leftovers can be stored in an airtight container in the fridge for 3 days or frozen for 3 months.