King Ranch Chicken Soup

1. 1

   Assemble all the ingredients.

2. 2

   Warm the oil in a large Dutch oven over medium-high heat. Add the onion and bell peppers; cook, stirring occasionally, until tender, about 8 minutes.

3. 3

   Stir in the chili powder, cumin, garlic powder, and onion powder, and cook, stirring constantly, until the spices are fragrant, about 1 minute.

4. 4

   Add the cream of mushroom and cream of chicken soups, diced tomatoes, and chicken broth, then stir until combined; bring to a boil over high heat.

5. 5

   Lower the heat to medium; add the shredded chicken, tortilla strips, and cream cheese. Cook, stirring occasionally, until the cream cheese melts, about 2 minutes. Season with salt to taste.

6. 6

   Take off the heat and portion into 6 serving bowls. Garnish with Cheddar cheese, sliced jalapeño, and cilantro leaves, if desired. Recipe developed by Isabelle Easter

• Calories 696.65 kcal High
• Protein 44.95 g Good Source
• Carbs 34.1 g Moderate
• Total Fat 42.5 g High
• Saturated Fat 13.23 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 139.05 mg High
• Sodium 2582.43 mg High
• Fiber 2.8 g Moderate
• Sugar 6.3 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 280.34 mg Good Source
• Iron 3.08 mg Moderate
• Potassium 568.1 mg Moderate
• Vitamin A 49.78 mcg_rae Low Source
• Vitamin C 59.44 mg Good Source
• Vitamin D 0.21 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅