Today I’m sharing a cozy, hearty twist on a Texas classic: King Ranch Chicken transformed into a comforting bowl — King Ranch Chicken Soup. Traditional King Ranch Casserole combines condensed soups, Ro-Tel, cooked chicken, tortillas, bell peppers and warm spices into a layered bake that’s a staple at potlucks and family dinners. Inspired by that familiar flavor profile, this soup captures the casserole’s bold, savory notes while being quick to make and easy to serve for weeknights or chilly weekends.
If you’re familiar with the casserole version, you’ll recognize the staples here: bell pepper, onion, a touch of jalapeño for heat, tomatoes with green chiles, and shredded chicken. For convenience I often use leftover or rotisserie chicken, and pantry basics like tomato paste and low-sodium chicken broth. The result is an inviting, slightly spicy soup that tastes like the casserole in a single spoonful.
This recipe is also flexible. Leave off the tortilla chips and shredded cheese, and the soup meets Whole30 guidelines. When I’m not following Whole30, I love to top it with grain-free tortilla chips and a generous sprinkle of sharp cheddar to echo the cheesy, crunchy finish of the original casserole.
Warm, mildly spicy and packed with familiar Tex-Mex flavors, this King Ranch Chicken Soup is a crowd-pleaser and an easy way to turn simple ingredients into a memorable dinner. It’s perfect for fall and winter nights, and makes excellent leftovers — the flavors continue to meld in the fridge.
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, 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)
- 3 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 (10-ounce) can diced tomatoes and green chilies
- 3 cups diced, cooked rotisserie or leftover chicken
Optional Garnish
- Grain-free tortilla chips, for serving (omit for Whole30)
- Shredded sharp cheddar, to garnish (omit for 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 bell pepper, yellow onion, jalapeño, and minced garlic. Season with salt, black pepper, cumin, and chili powder. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Stir in the arrowroot powder until the vegetables are evenly coated. While stirring, slowly pour in 1 cup of the chicken broth to combine. Add the tomato paste and continue to cook, stirring, for about 2 minutes so the paste blooms into the mixture.
- Gradually stir in the remaining 2 cups of broth until the mixture is smooth. Add the canned diced tomatoes and green chiles along with the shredded chicken. Bring the soup to a gentle simmer.
- Cook uncovered, allowing the flavors to meld and the chicken to heat through, about 10 minutes. Taste and adjust seasoning as needed.
- Serve the soup hot. Garnish with shredded cheddar and fresh cilantro if desired, and offer tortilla chips alongside for scooping.
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 approximation.
Nutrition information is automatically calculated and should be used as an estimate only.
Additional Info
Author: Alex Snodgrass
Course: Soup
Servings: 4 people
Calories: 468
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