Crock Pot King Ranch Chicken Soup Recipe

Introduction

This Crock Pot King Ranch Chicken Soup is a comforting, flavorful dish perfect for busy days. With tender chicken, creamy textures, and a touch of spice, it’s a delicious twist on a classic favorite that’s easy to make and sure to please everyone at the table.

Ingredients

• 2 tablespoons butter for sautéing
• 1 cup yellow onion, peeled & chopped
• 1 tablespoon garlic, peeled & minced
• 1 medium red bell pepper, seeded & diced
• 20 ounces Rotel (2 cans)
• 18 ounces creamy mushroom soup (1 can)
• 2 cups cooked chicken, shredded
• 1 ounce taco seasoning (1 packet)
• 3 cups chicken broth
• ½ teaspoon ground cumin
• 1 teaspoon chili powder
• 8 ounces cream cheese, at room temperature
• Shredded Mexican cheese blend, for serving (to taste)
• Chopped cilantro, for serving (optional, to taste)
• Tortilla chips, for serving (to taste)

Instructions

1. Step 1: In a medium skillet, melt the butter over medium heat. Add the chopped yellow onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Step 2: Add the diced red bell pepper to the skillet and sauté for an additional 2-3 minutes until it starts to soften.
3. Step 3: Transfer the sautéed mixture into your crock pot. Add the Rotel, creamy mushroom soup, shredded chicken, taco seasoning, chicken broth, ground cumin, and chili powder. Stir well to combine.
4. Step 4: Dollop the cream cheese on top of the soup mixture without mixing it in yet.
5. Step 5: Cover your crock pot and set it on low for about 6-8 hours or high for 4-6 hours.
6. Step 6: Once finished cooking, stir to mix in the melted cream cheese. Serve hot, garnished with shredded Mexican cheese, cilantro, and tortilla chips.

Tips & Variations

• For extra flavor, add a squeeze of lime juice or a dash of hot sauce right before serving.
• Use leftover rotisserie chicken to speed up prep time without sacrificing taste.
• If you prefer a thicker soup, cook uncovered during the last hour of cooking.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, stirring occasionally to maintain a creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of Rotel?

Yes, you can substitute fresh diced tomatoes with diced green chilies for a fresher taste, but be sure to adjust seasoning to maintain the dish’s signature flavor.

Is there a way to make this soup vegetarian?

To make this soup vegetarian, substitute the chicken broth with vegetable broth and omit the chicken. You might also want to add beans or additional vegetables for protein and texture.

Crock Pot King Ranch Chicken Soup Recipe

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★★★★★

4.9 from 106 reviews

This Crock Pot King Ranch Chicken Soup is a comforting, flavorful dish that combines tender shredded chicken with a creamy blend of Rotel tomatoes, mushroom soup, and classic Tex-Mex spices. Slow-cooked to perfection in a crock pot, this hearty soup is easy to prepare and perfect for cozy meals. Served with shredded Mexican cheese, fresh cilantro, and crispy tortilla chips, it’s a family favorite that requires minimal hands-on time.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 6 hours (low setting) or 4 hours (high setting)
• Total Time: 6 hours 15 minutes (low) or 4 hours 15 minutes (high)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 tablespoons butter for sautéing
• 1 cup yellow onion, peeled & chopped
• 1 tablespoon garlic, peeled & minced
• 1 medium red bell pepper, seeded & diced

Soup Base and Proteins

• 20 ounces Rotel (2 cans)
• 18 ounces creamy mushroom soup (1 can)
• 2 cups cooked chicken, shredded
• 1 ounce taco seasoning (1 packet)
• 3 cups chicken broth

Spices

• ½ teaspoon ground cumin
• 1 teaspoon chili powder

Dairy

• 8 ounces cream cheese, at room temperature
• Shredded Mexican cheese blend, to taste, for serving

Garnishes

• Chopped cilantro, to taste, for serving (optional)
• Tortilla chips, to taste, for serving

Instructions

1. Sauté Aromatics: In a medium skillet, melt butter over medium heat. Add the chopped yellow onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Add Bell Pepper: Add the diced red bell pepper to the skillet and continue sautéing for an additional 2-3 minutes until the pepper begins to soften.
3. Combine Ingredients in Crock Pot: Transfer the sautéed mixture to your crock pot. Add the Rotel tomatoes, creamy mushroom soup, shredded chicken, taco seasoning, chicken broth, ground cumin, and chili powder. Stir everything well to combine.
4. Add Cream Cheese: Dollop the cream cheese on top of the soup mixture in the crock pot without stirring it in yet.
5. Slow Cook: Cover the crock pot and set it to low for 6-8 hours or on high for 4-6 hours, allowing the flavors to meld and the soup to become rich and creamy.
6. Finish & Serve: Once cooking is complete, stir the soup thoroughly to incorporate the melted cream cheese. Serve hot, garnished with shredded Mexican cheese, chopped cilantro, and crunchy tortilla chips.

Notes

• For extra flavor, add fresh lime juice or hot sauce just before serving.
• Using leftover rotisserie chicken can reduce prep time.
• To achieve a thicker consistency, cook the soup uncovered during the last hour of cooking.

Keywords: King Ranch Chicken Soup, Crock Pot Soup, Slow Cooker Chicken Soup, Tex-Mex Chicken Soup, Creamy Chicken Soup