King Ranch Chicken Soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 308kcal

All your favorite Tex-Mex flavors you love in the classic casserole dish in a delicious, easy-to-make soup version! This healthy King Ranch Chicken Soup comes together in just 30 minutes and punches the perfect amount of flavor and spice with delicious juicy chunks of chicken!

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Ingredients

2 Tbsp extra virgin olive oil 30g
2 medium carrots diced (150g)
2 celery stalks diced (100g)
1 small onion diced (160g)
1/2 of a jalapeno seeds removed and finely diced
2 garlic cloves minced
2 Tbsp cornstarch 16g
2 cups low sodium chicken broth 480g
2 Tbsp tomato paste 33g
1 Tbsp ranch seasoning mix
1/2 tsp each: salt black pepper, cumin & chili powder
1 14.5-oz. can diced tomatoes and green chilis
3.5 cups torn cooked rotisserie chicken 350g
2- oz. reduced-fat cream cheese 56g

Instructions

Heat olive oil in a large pot or dutch oven over medium heat. Add the carrots, celery, onion, jalapeno and garlic. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the cornstarch and 1 cup of the chicken broth and stir to combine.
Stir in the tomato paste and remaining cup of broth. Then mix in the ranch seasoning and other seasonings. Continue to cook, stirring occasionally for another 2 minutes. Stir in the can of tomatoes, shredded chicken, and cream cheese.
Cook uncovered for about 10-12 minutes, stirring occasionally, until the sauce has thickened and the flavors have come together.
Garnish with shredded cheddar cheese and serve with tortilla chips and eat up!

Notes

MFP Entry: LFF King Ranch Chicken Soup

Nutrition