0 from 6 votes
(Slow Cooker) King Ranch Chicken Soup
This EASY creamy soup tastes just like the beloved King Ranch Chicken Casserole. Loaded with cheese, juicy chunks of chicken, and tons of flavor! Simply load up the slow cooker and let this soup simmer during the day. Everyone will be waiting with bowls in hand to enjoy this one!!
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 6
Course:
Main Course
Cuisine:
Tex-Mex
Ingredients
- 8 tbsp butter
- 2 cloves garlic minced
- 1/2 cup all purpose flour
- 4 cups low sodium chicken broth
- 4 tsp chili powder
- 1 tbsp ground cumin
- 1 tsbp garlic powder
- 1 tsp salt
- freshly ground black pepper to taste
- 1½ lb chicken breasts boneless, skinless
- 1 (10 ounce can) diced tomatoes with green chiles
- 1 medium jalapeño minced (seeds and membranes removed)
- 2 cups shredded sharp cheddar Mexican blend or Colby Jack
- tortilla chips for serving
- chopped fresh cilantro for serving
Instructions
- Melt the butter in a medium saucepan over medium-low heat. Add the garlic and saute until it's fragrant and light golden brown, about 1 minute. Stir in the flour and whisk continuously for 1 minute.
- Slowly whisk in the chicken broth, increase the heat to a simmer and whisk continuously for several minutes, until the sauce is smooth and thickened.
- Remove the saucepan from the heat, and stir in the chili powder, cumin, garlic powder and salt. Add black pepper to taste and set the sauce aside.
- Place the chicken breasts in a large slow cooker. Top them with the diced tomatoes with green chiles and jalapeño and pour the sauce over the top. Cover the slow cooker and cook on low for 4 to 6 hours, until the chicken is tender and cooked through but not overcooked.
- Transfer the chicken to a cutting board, stir the cheese into the slow cooker and cover the slow cooker for the time being.
- Pull the chicken into large chunks and stir it back into the slow cooker. Cover the slow cooker and cook for 15 minutes, until the cheese is melted and all of the ingredients are heated through. Stir well.
- To serve, crush the tortilla chips into a bowl and ladle the soup over the top, garnishing with extra cheese and the cilantro, if desired.
- Serve and enjoy!
Cup of Yum
Notes
- Recipe from Real Food Slow Cooker Suppers by Samantha Skaggs
Nutrition Information
Calories
340kcal
(17%)
Carbohydrates
12g
(4%)
Protein
29g
(58%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Cholesterol
113mg
(38%)
Sodium
733mg
(31%)
Potassium
619mg
(18%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1079IU
(22%)
Vitamin C
4mg
(4%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 113mg | 38% |
| Sodium | 733mg | 31% |
| Potassium | 619mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1079IU | 22% |
| Vitamin C | 4mg | 4% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.