Description
Enjoy all the comforting flavors of classic King Ranch chicken casserole in this delicious, low-carb soup. Easy to make and perfect for a satisfying meal.
Ingredients
Scale
- 2 tablespoons olive oil or avocado oil
- 1 large yellow onion, finely chopped
- 2 bell peppers (any color, I prefer a mix of red and green), finely chopped
- 2–3 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- 4 cups (32 ounces) chicken broth (low sodium is a good choice)
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 2 cups cooked chicken, shredded or diced (rotisserie chicken is a great time-saver)
- 4 ounces cream cheese, softened and cut into cubes
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese (plus more for topping)
- 1/4 cup chopped fresh cilantro, for garnish
- Optional toppings: sour cream, sliced jalapeños, avocado slices
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers; cook until softened, about 5-7 minutes.
- 2. Stir in minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant. Season with salt and pepper.
- 3. Pour in chicken broth, scraping up browned bits. Add diced tomatoes with green chilies (undrained) and bring to a simmer.
- 4. Stir in cooked chicken. Let soup simmer for at least 15-20 minutes for flavors to meld.
- 5. Reduce heat to low. Add cubed cream cheese and stir until melted and incorporated.
- 6. Stir in heavy cream and shredded cheddar cheese. Continue stirring gently until cheese is melted and soup is smooth and creamy. Avoid boiling.
- 7. Taste and adjust seasonings. Ladle into bowls and garnish with cilantro and desired toppings.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low to medium heat, stirring frequently. Add a splash of broth or cream if too thick. This soup also freezes reasonably well for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400-450 (varies by ingredients)
- Sugar: Approx. 4-6g (varies by ingredients)
- Sodium: Varies based on broth and added salt
- Fat: Approx. 25-30g (varies by ingredients)
- Carbohydrates: Approx. 8-12g net carbs (varies by ingredients)
- Fiber: Approx. 2-3g (varies by ingredients)
- Protein: Approx. 25-30g (varies by ingredients)