Crockpot King Ranch Chicken Soup
Crockpot King Ranch Chicken Soup
Warm cozy soup with a TexMex flair. Slow cooked to bring those flavors together.
Equipment
- medium skillet
- measuring spoons & cups
- spatula
- cutting board & sharp knife
- 6 quart crockpot/slow cooker
Ingredients
- 2 TBS butter
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 tsp minced garlic
- 2 (10 oz) cans mild rotel (diced tomatoes & green chilis)
- 1 pkt taco seasoning (or 3 TBS from homemade or jar)
- 2 (10 oz) cans cream of celery soup (or other cream soup)
- 3 cups chicken broth
- 2-3 medium boneless, skinless chicken breasts
- 1 (8 oz) block cream cheese
- garnish (shredded mexican cheese, sour cream, cilantro or green onion, and tortilla chips broken)
Instructions
- In medium skillet melt butter over medium heat. Add in diced onion and bell pepper and cook for 3-4 minutes until softened.
- Stir in garlic for 1 minute to release flavors & its fragrant. Pour cooked vegetables into 6 quart crockpot.
- Add to crockpot both cans of rotel tomatoes, taco seasoning, both cans of cream of soup, chicken broth. Mix well with a whisk in the crockpot.
- Place chicken in crockpot and submerge into mixture. Top the chicken with block of cream cheese.
- Place lid on crockpot and cook on high for 3 1/2 hours – 4 hours until chicken is tender. You may also cook on low for 6-8 hours until tender.
- Remove chicken from crockpot to a cutting board & cut chicken into bite size pieces or shred the chicken with 2 forks. Place back into crockpot and mix everything together with the softened cream cheese.
- Bowl it up. Garnish with shredded cheese, sour cream, tortilla chips, and/or cilantro, green onions.