Description

Welcome to a delightful journey of flavors and comfort food! This article is tailored to take you through every step of making the Slow Cooker King Ranch Chicken Soup. This recipe transforms the beloved flavors of King Ranch Chicken Casserole into a rich, comforting soup that’s perfect for a cozy meal.

Ingredients

Scale

8 Tbsp butter
2 cloves garlic, minced
1/2 cup all-purpose flour
3 cups low-sodium chicken broth
4 tsp chili powder
1 Tbsp ground cumin
1 Tbsp garlic powder
1 tsp salt
Freshly ground pepper to taste
1 1/2 lb boneless skinless chicken breasts
1 10-oz can diced tomatoes with green chiles (mild, original, or hot depending on your heat preference)
1 medium jalapeno, minced (seeds and membranes left intact for spicy, removed for mild)
2 cups Colby Jack cheese, plus more for topping
Tortilla chips for serving
Fresh cilantro, chopped, for serving (optional)

Optional Substitutions:

For gluten-free: Replace flour with cornstarch.
For dairy-free: Substitute butter with olive oil and use a dairy-free cheese.

Instructions

Step 1: Prepare the Base

Melt the butter in a medium saucepan over medium-low heat. Add minced garlic and sauté until fragrant and light golden brown, about 1 minute.
Stir in flour and whisk continuously for 1 minute.
Slowly whisk in the chicken broth. Increase heat to a simmer, whisking until the sauce is smooth and thickened.

Step 2: Add Seasonings

Remove saucepan from heat and stir in chili powder, cumin, garlic powder, and salt. Add black pepper to taste.
Set the sauce aside while you prepare the chicken.

Step 3: Assemble in Slow Cooker

Place chicken breasts in a large slow cooker.
Top them with diced tomatoes with green chiles and minced jalapeno.
Pour the prepared sauce over the top. Cover the slow cooker and cook on low for 4 hours until the chicken is tender but not overcooked.

Step 4: Shred the Chicken and Add Cheese

Transfer chicken to a cutting board and shred into large chunks.
Stir Colby Jack cheese into the slow cooker and return the shredded chicken.
Cover and cook for an additional 15 minutes until the cheese is melted and the soup is heated through.

Step 5: Serve and Enjoy

To serve, crush tortilla chips into a bowl and ladle the soup over the top.
Garnish with extra cheese and cilantro, if desired.

Notes

Use Fresh Ingredients: Fresh garlic and freshly shredded cheese add more depth to the flavors.
Spice Control: Adjust the heat level by choosing mild or hot diced tomatoes and controlling the jalapeno seeds.
For a Thicker Soup: Add a small amount of cornstarch mixed with water towards the end of cooking.