Today I’m sharing a cozy, spoonable take on a Texas classic: King Ranch Chicken, reimagined as a hearty soup — King Ranch Chicken Soup. If you haven’t tried the traditional King Ranch casserole, it usually combines condensed soups, Ro‑Tel-style tomatoes and chilies, cooked chicken, tortillas, bell peppers and warming spices. This soup preserves those familiar flavors while turning the dish into an easy, weeknight-friendly bowl of comfort.
In my cookbook I include a lighter version of Skillet King Ranch Chicken that leans into classic Southern comfort. Transforming the casserole into a soup is a simple way to enjoy those same flavors in fewer steps and with less fuss. Using pantry staples and leftover roasted or rotisserie chicken makes this recipe especially convenient. It comes together quickly and makes a satisfying meal for cooler weather or any time you want something warm and flavorful.
This soup keeps well and adapts easily: omit the chips and cheese to make it Whole30 compliant, or top your bowl with grain‑free tortilla chips and a sprinkle of sharp cheddar for the full King Ranch experience. A handful of fresh cilantro brightens the bowl and adds a fresh contrast to the savory base.
Whether you know the casserole or are trying King Ranch flavors for the first time, this soup is a must-try: warm, slightly spicy, and deeply comforting. It’s perfect for fall and winter dinners, casual nights in, or feeding a crowd. Below you’ll find a full printable recipe with ingredients, step‑by‑step instructions, nutrition details and tips for serving and storing.
Looking for more cozy chicken recipes? Try these!
Skillet King Ranch Casserole
Creamy Ricotta Chicken and Orzo Skillet
Chicken and Rice Taco 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 jalapeño 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 (or cornstarch as an alternative)
- 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 (or shredded cooked chicken)
Optional Garnish:
- Grain‑free tortilla chips, for serving (omit if following 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 and add the olive oil. Add the diced red bell pepper, yellow onion, jalapeño, garlic, salt, pepper, cumin and chili powder. Sauté, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Sprinkle in the arrowroot powder and stir until it is evenly distributed with the vegetables. While stirring, slowly pour in 1 cup of the chicken broth and mix until smooth. Add the tomato paste and continue cooking, stirring, for about 2 minutes to deepen the flavor.
- Gradually stir in the remaining 2 cups of chicken broth, then add the can of diced tomatoes with green chilies and the cooked shredded or diced chicken. Stir to combine and bring the soup to a gentle simmer.
- Simmer, uncovered, for about 10 minutes so the flavors meld and the chicken warms through. Adjust seasoning to taste with additional salt, pepper or chili powder if desired.
- Ladle into bowls and garnish with shredded cheddar and fresh cilantro if using. Serve with tortilla chips alongside the soup for scooping and crunch.
Nutrition
Calories: 468 kcal, Carbohydrates: 14 g, Protein: 54 g, Fat: 23 g, Saturated Fat: 5 g, Sodium: 1325 mg, Fiber: 2 g, Sugar: 4 g.
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
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