Giddy on up for some of the best homemade grub you ever did taste! King Ranch Soup will have you riding high in the flavor saddle! A delicious, tomato-jalapeño-filled broth with chicken and peppers makes this ranch-sized bowl of savory deliciousness something to write home on the range about (ha, ha). With some tortilla chips riding alongside, let this zesty, buckin’ bronco, King Ranch Soup, be the kick your campfire meal needs (not really made on the campfire). Your roaming on the internet for great soup choices is over! Giddy up!
Ingredients
For the soup:
- 2 tablespoons extra-virgin olive oil
- 3/4 cup red bell pepper, diced small
- 1 cup yellow onion, diced small
- 1/4 cup jalapeño, seeds removed and diced small
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons arrowroot powder
- 3 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 (10-ounce) can diced tomatoes with green chilies
- 3 cups rotisserie chicken, shredded
For serving:
- grain-free tortilla chips, to taste
- sharp cheddar, to taste, shredded
- fresh cilantro, to taste, chopped
Directions
Step 1 –In a large pot or Dutch oven over medium-high heat, add the olive oil.
Step 2 –Add the red bell peppers, the yellow onions, the jalapeños, the garlic, the salt, the black pepper, the cumin, and the chili powder to the heated olive oil and cook, stirring constantly, until the vegetables are tender, about 5 minutes.
Step 3 –Add the arrowroot powder to the vegetable mixture and stir until it is well-combined.
Step 4 –Slowly add 1 cup of the chicken broth to the vegetable mixture and cook, stirring constantly, until it is well-combined, about 2 minutes.
Step 5 –Add the tomato paste to the soup mixture and cook, stirring constantly, about 2 minutes.
Step 6 –Add the remaining chicken broth to the soup mixture and cook, stirring constantly, until it is well-combined, about 2 minutes.
Step 7 –Add the diced tomatoes with green chilies and their juices and the shredded chicken to the soup mixture and stir to combine. Cook, about 2 minutes.
Step 8 –Simmer the soup until the flavors meld and the chicken is warm and tender, about 10 minutes.
Step 9 –Serve the soup with the chips, topped with the cheese and the cilantro.
