Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes and green chilies, undrained
- 1 can (10 oz) condensed cream of chicken soup
- 1 can (10 oz) condensed cream of mushroom soup
- 1 can (14 oz) chicken broth
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 corn tortillas, cut into strips
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F. Spread the tortilla strips on a baking sheet and bake for 10-12 minutes, or until crispy. Set aside.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onion, red and green bell peppers, and garlic. Cook for 5-7 minutes, or until the vegetables are tender.
3. Add the diced tomatoes and green chilies, cream of chicken soup, cream of mushroom soup, chicken broth, chili powder, cumin, oregano, salt, and black pepper. Stir to combine.
4. Bring the soup to a simmer and add the shredded chicken. Cook for 10-15 minutes, or until heated through.
5. To serve, ladle the soup into bowls and top with the crispy tortilla strips, shredded cheddar cheese, and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 375°F
Serving size:
6 servings
Nutritional information:
Calories: 390
Fat: 21g
Saturated Fat: 8g
Cholesterol: 90mg
Sodium: 1360mg
Carbohydrates: 23g
Fiber: 3g
Sugar: 5g
Protein: 28g
Substitutions for ingredients:
- Instead of chicken breasts, you can use leftover cooked chicken or rotisserie chicken.
- If you don't have canned diced tomatoes and green chilies, you can use a can of diced tomatoes and add a chopped jalapeño pepper.
- You can use any type of shredded cheese you like, such as Monterey Jack or pepper jack.
Variations:
- Make it vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Make it spicier by adding more chili powder or a diced serrano pepper.
Tips and tricks:
- To save time, use pre-cooked chicken or rotisserie chicken.
- If you prefer a thicker soup, use less chicken broth.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls and top with the crispy tortilla strips, shredded cheese, and chopped cilantro.
Garnishes:
Crispy tortilla strips, shredded cheese, chopped cilantro.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
Side salad, crusty bread.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
King Ranch Chicken is a popular Tex-Mex casserole made with chicken, tortillas, and cheese. This soup is a twist on the classic dish, turning it into a warm and comforting soup.
Flavor profiles:
Savory, creamy, slightly spicy.
Serving suggestions:
Serve the soup with a side salad or crusty bread for a complete meal.
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Region: American