Crock Pot King Ranch Chicken Soup Recipe

Introduction

This Crock Pot King Ranch Chicken Soup is a creamy, flavorful dish that brings the classic Tex-Mex casserole into a comforting soup form. Perfect for busy days, it’s easy to prepare and slow cook, delivering a rich, hearty meal with minimal effort.

Ingredients

• 2 tablespoons butter (for sautéing)
• 1 cup yellow onion (peeled & chopped)
• 1 tablespoon garlic (peeled & minced)
• 1 medium red bell pepper (seeded & diced)
• 20 ounces Rotel (2 cans)
• 18 ounces creamy mushroom soup (1 can)
• 2 cups cooked chicken (shredded)
• 1 ounce taco seasoning (1 packet)
• 3 cups chicken broth
• ½ teaspoon ground cumin
• 1 teaspoon chili powder
• 8 ounces cream cheese (at room temperature)
• Shredded Mexican cheese blend (for serving, to taste)
• Chopped cilantro (for serving, optional)
• Tortilla chips (for serving, to taste)

Instructions

1. Step 1: In a medium skillet, melt the butter over medium heat. Add the chopped yellow onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Step 2: Add the diced red bell pepper to the skillet and sauté for an additional 2-3 minutes until it starts to soften.
3. Step 3: Transfer the sautéed mixture into your crock pot. Add the Rotel, creamy mushroom soup, shredded chicken, taco seasoning, chicken broth, ground cumin, and chili powder. Stir well to combine.
4. Step 4: Dollop the cream cheese on top of the soup mixture without mixing it in yet.
5. Step 5: Cover your crock pot and set it on low for about 6-8 hours or high for 4-6 hours.
6. Step 6: Once finished cooking, stir to mix in the melted cream cheese. Serve hot, garnished with shredded Mexican cheese, cilantro, and tortilla chips.

Tips & Variations

• Use rotisserie chicken to save time on cooking and shredding your chicken.
• For a spicier kick, add chopped jalapeños or a dash of hot sauce before cooking.
• Swap the creamy mushroom soup with cream of chicken soup if preferred for a slightly different flavor.
• Top with avocado slices or a squeeze of lime for added freshness at serving.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally. The soup may thicken upon refrigeration; add a splash of chicken broth or water when reheating if needed to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze King Ranch Chicken Soup?

Yes, this soup freezes well. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I make this recipe without a crock pot?

Absolutely. Prepare the sautéed vegetables as described, then combine all ingredients (except cream cheese) in a large pot. Simmer on low heat for about 30 minutes. Add cream cheese last, stirring until melted and smooth.

Crock Pot King Ranch Chicken Soup Recipe

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★★★★★

4.6 from 56 reviews

This Crock Pot King Ranch Chicken Soup is a comforting, creamy, and flavorful dish perfect for easy weeknight dinners. Loaded with tender shredded chicken, sautéed vegetables, creamy mushroom soup, and classic Tex-Mex spices, this slow-cooked soup combines convenience with delicious homestyle flavors. The addition of cream cheese makes it rich and velvety, while toppings like shredded Mexican cheese, chopped cilantro, and crunchy tortilla chips add texture and freshness.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours (slow cooker low) or 4 to 6 hours (slow cooker high)
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons butter (for sautéing)
• 1 cup yellow onion (peeled & chopped)
• 1 tablespoon garlic (peeled & minced)
• 1 medium red bell pepper (seeded & diced)
• 20 ounces Rotel (2 cans)
• 18 ounces creamy mushroom soup (1 can)
• 2 cups cooked chicken (shredded)
• 1 ounce taco seasoning (1 packet)
• 3 cups chicken broth
• ½ teaspoon ground cumin
• 1 teaspoon chili powder
• 8 ounces cream cheese (at room temperature)

For Serving

• Shredded Mexican cheese blend (to taste)
• Chopped cilantro (to taste, optional)
• Tortilla chips (to taste)

Instructions

1. Sauté onions and garlic: In a medium skillet, melt the butter over medium heat. Add the chopped yellow onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Cook red bell pepper: Add the diced red bell pepper to the skillet and sauté for an additional 2-3 minutes until it starts to soften.
3. Combine ingredients in crock pot: Transfer the sautéed mixture into your crock pot. Add the Rotel, creamy mushroom soup, shredded chicken, taco seasoning, chicken broth, ground cumin, and chili powder. Stir well to combine all ingredients evenly.
4. Add cream cheese: Dollop the cream cheese on top of the soup mixture without mixing it in yet.
5. Slow cook: Cover your crock pot and set it on low for about 6-8 hours or high for 4-6 hours, allowing all flavors to meld and the cream cheese to melt slowly into the soup.
6. Finish and serve: Once finished cooking, stir the soup well to fully incorporate the melted cream cheese. Serve hot, garnished with shredded Mexican cheese, chopped cilantro if desired, and tortilla chips for added crunch.

Notes

• You can use pre-cooked rotisserie chicken to save prep time.
• If you prefer a thicker soup, reduce the chicken broth quantity slightly.
• For a spicier kick, add extra chili powder or a dash of cayenne pepper.
• Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
• Make sure cream cheese is at room temperature for easier melting.

Keywords: King Ranch Chicken Soup, Crock Pot Soup, Slow Cooker Chicken Soup, Tex-Mex Soup, Creamy Chicken Soup