This post may contain affiliate links. Please read our disclosure policy.
Today, I have a fun take on a classic Texas dish, King Ranch Casserole, but in hearty soup form — King Ranch Chicken Soup! If you’ve never had King Ranch Casserole, it’s typically a combination of condensed soups, Ro-Tel, chicken, tortillas, bell peppers and spices. Similar to this one here. Growing up, this was always one of my favorite casseroles at any potluck dinner. Named after the famous and extremely huge ranch in Texas, King Ranch, this chicken casserole has big flavors and it’s just a total crowd-pleaser.
If you own my cookbook, you can find my healthier take on King Ranch Chicken in the Southern Comfort Chapter. It’s a fun recipe that my whole family loves and it is so nostalgic to me. But I also thought it would be fun to to turn the Texas casserole into a soup because, why not? Soups are so easy to whip up and I had some leftover chicken in my fridge. Using some pantry staples, this dish comes together so easily and will be a total crowd pleaser for the fall/winter months.
If you leave out the chips and cheese on the top– the soup is completely Whole30 compliant. But I love throwing on some Siete Foods Grain-Free tortilla chips on top with a little cheese to really bring this bowl of soup together to capture all of the flavors of King Ranch casserole in one big bowl.
Whether you’ve had King Ranch Chicken casserole or not, this King Ranch Chicken Soup is a must! It’s warm, a little spicy, and just absolutely delicious!
looking for more cozy chicken recipes? try these!
Creamy Ricotta Chicken and Orzo Skillet
King Ranch Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 3/4 cup diced small red bell pepper
- 1 cup diced small yellow onion
- 1/4 cup diced jalapeno pepper, seeds removed
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons arrowroot powder
- 3 cups low sodium chicken broth
- 2 tablespoons tomato paste
- 1 (10-ounce) can diced tomatoes and green chilies
- 3 cups diced, cooked rotisserie chicken
Optional Garnish:
- grain-free tortilla chips, for serving (omit if Whole30)
- shredded sharp cheddar cheese, to garnish (omit if Whole30)
- fresh cilantro, to garnish
Instructions
- Heat a large pot or Dutch oven over medium high heat with olive oil. Add the bell pepper, yellow onion, jalapeno, garlic, salt, pepper, cumin, and chili powder. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the arrowroot and stir until well-combined.
- While stirring, slowly pour in 1 cup of broth until well-combined. Add the tomato paste. Continue to cook, stirring, the ‘roux’ for 2 minutes. Again, while stirring, slowly pour in 2 cups of broth until well-combined. Stir in the can of tomatoes and jalapeños and shredded chicken.
- Cook, uncovered, simmering until the flavors have melded and chicken is tender, about 10 minutes.
- Garnish with shredded cheddar and cilantro. Serve alongside tortilla chips and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to make this recipe, but I see that it only serves four people. Approximately how many ounces are you considering a serving size? Trying to figure out how much I would need to multiply.
It’s about 8-12 ounces per person, but it’s easy to scale up for more people (and you can always save the leftovers!)
I made it yesterday, and it’s delish! I’ve also shared with my neighbor, so I hope they like it, too. I added a can of (rinsed) navy beans as well, for extra nutrition. (I puréed half of them, to make the soup thicker.) I may add black beans next time.
Absolutely delicious.
so glad you enjoyed it, Meegan!
This is one of my absolute favorites! It’s so easy, so yummy, and reminds me of my moms king ranch chicken growing up! Doing this in a Dutch over has been the best and most delicious way! Thanks Alex!
Do you think there’d be a way to make this in the crock pot?
This recipe is on constant repeat. Easy weeknight dinner. I usually keep all of the ingredients on hand so all I have to do is grab a chicken.
Hi! I want to use regular ol’ flour instead of arrowroot powder. Would I just use the same ratio of flour to oil and follow the directions the same? Thanks!
I think regular flour should work in this one okay!
Alex, I’m normally not a huge fan of Tex Mex but this soup was absolutely delicious. It was one of the most satisfying quick dinners I’ve ever made. Knowing that I don’t love most Tex Mex, I probably wouldn’t have tried this recipe if it were posted by anyone but you – but your recipes online and in the cookbook never disappoint. This is a new pantry-meal staple for me and my husband.
Made last night. Easy and delicious. I don’t think I’ve ever used extra sharp cheddar with a Mexican-flavored dish, but it went beautifully with this. Glad I tried it.
I couldn’t find mixed canned tomatoes and jalapeños. What size cans of each should I use?
I used a can of (store-brand) Rotel tomatoes and green chilis. Size of the can may vary, but will probably be between 10 and 15 ounces.