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Howdy, from your favorite Texan blogger 😉 

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.

King Ranch Chicken Soup

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. 

King Ranch Chicken Soup

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!!!

5 from 16 votes

King Ranch Soup

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people


  • 2 tablespoons extra virgin olive oil
  • ¾ cup diced small red bell pepper
  • 1 cup diced small yellow onion
  • ¼ cup small diced jalapeno seeds removed
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons arrowroot powder
  • 3 cups low sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 [10-oz] can diced tomatoes and jalapenos
  • 3 cups diced cooked rotisserie chicken

Optional Garnish:

  • grain-free tortilla chips for serving (omit if Whole30)
  • shredded sharp cheddar to garnish (omit if Whole30)
  • fresh cilantro to garnish


  • 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 information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    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.

  2. 5 stars
    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!

  3. 5 stars
    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.

  4. 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!

  5. 5 stars
    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.

  6. 5 stars
    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.

    1. 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.