King Ranch Chicken Soup Creamy, cheesy, and packed with shredded chicken, peppers, corn, and plenty of Tex-Mex flavor. This is a thick, hearty soup, perfect loaded up with all your favorite toppings! Ingredients 1 shredded rotisserie chicken OR 2 boneless, skinless chicken breasts, cooked and shredded 1 stick (½ cup) salted butter 1 medium onion, diced 2 jalapeños, deseeded and diced ½ cup all-purpose flour (use less if you like a thinner soup) 4–5 cups chicken broth 1 tbsp chili powder 1 tsp garlic powder ½ tsp cumin ½ tsp paprika 1 (10 oz) can fire-roasted tomatoes with diced green chiles, undrained 1 can corn, drained 1 cup shredded Mexican-blend cheese Better Than Bouillon, to taste, optional for extra flavor Salt & pepper, to taste For Serving Sour cream Tortilla strips Diced avocado Fresh lime Tajín Directions 1. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and jalapeños and cook for 4–5 minutes, until softened. 2. Sprinkle in the flour and stir until well combined. Cook for 1–2 minutes, stirring constantly. Stir in the chili powder, garlic powder, cumin, and paprika. 3. Slowly pour in 4 cups of chicken broth, whisking as you go to create a smooth, thick base. Add Better Than Bouillon to taste for an extra boost of flavor. Add an additional cup of chicken broth if you like a thinner soup base. 4. Add the undrained fire-roasted tomatoes and green chiles, drained corn, and shredded chicken. Stir everything together and bring to a gentle simmer. Season with salt and pepper to taste. 5. Reduce the heat and simmer for 10 minutes, stirring occasionally, until thick and creamy. 6. Reduce the heat to low and stir in 1 cup of shredded Mexican-blend cheese until melted and creamy. 7. Ladle into bowls and top with sour cream, tortilla strips, avocado, a squeeze of fresh lime, and a sprinkle of Tajín. Serve warm and enjoy! #EasyRecipe #DinnerIdeas #soupseason #quickrecipes #easydinner — @caitlynskitchen sur TikTok