King Ranch Chicken Soup
 
 
Author:
Recipe type: Soup
Ingredients
  • 6 Tbs butter
  • 2 cloves garlic, minced
  • ½ cup all purpose flour
  • 4 cup chicken broth, I use reduced sodium
  • 4 tsp chili powder
  • 1 Tbs ground cumin
  • 1 Tbs garlic powder
  • ½ tsp salt
  • 2 cups chicken, cooked and shredded (left over rotisserie works well)
  • 1 (10 oz) can diced tomatoes with green chilis
  • ½ medium jalapeno minced (seeds and membranes removed)
  • 2 cups shredded cheese (cheddar, Colby or Mexican blend)
  • cilantro and additional jalapeno for topping (optional)
Instructions
  1. Melt butter in a large saucepan over medium low heat. Add the garlic and sauté until its fragrant. Stir in the flour and whish continuously for 1 minute.
  2. Slowly whisk in chicken broth and increase heat to a simmer and whisk continuously for approx. 4 minutes until the sauce is smooth and thickened.
  3. Remove saucepan from heat and stir in the chili powder, cumin, garlic powder and salt. Add black pepper to taste.
  4. Add in tomatoes with green chilies, shredded chicken and jalapeno. Return pan to stovetop and over medium low heat stir in cheese until melted and soup heated through.
  5. Top with optional jalapeno, cilantro and serve with tortilla chips.
Notes
adapted from house of yumm
Recipe by The Gingham Apron at https://www.theginghamapron.com/king-ranch-chicken-soup/