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Friday, September 20, 2019

Healthy Recipes | Slow Cooker King Ranch Chicken Soup

✔ Joko Septiawanto
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Crock Pot King Ranch Chicken Soup ~ Your Favorite King Ranch Chicken Casserole Flavor Turned into a Comforting Soup Made in Your Slow Cooker!

It’s really not a competition but a community. It’s pretty awesome. I’ve also “met” a lot of awesome people along this journey. Today I’m introducing you to one of them and her brand new cookbook! Samantha over at Five Heart Home has an amazing new cookbook, Real Food Slow Cooker Suppers, that was just released!

In this cookbook, you can expect to find beautiful pictures to accompany each of the 80 recipes, a variety of family-friendly main dish recipes influenced by a variety of cuisines and metric conversions for each recipe!

Not only is Samantha a total sweetheart but she somehow managed to pull off developing 80 Slow Cooker Dinner Recipes that call for all real, fresh, unprocessed ingredients while raising three young kids! Plus, she kept up her blog while doing this!

This creamy King Ranch Soup is loaded with chicken, tomatoes, bell peppers, onions, jalapenos, and CHEESE - no canned condensed cream soups in sight! Let it simmer all day in your slow cooker for a flavorful meal that comes together in minutes.

Slow Cooker King Ranch Chicken Soup

Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 6 servings
Calories: 690kcal

Ingredients:

  • 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 c. Colby Jack cheese, plus more for topping
  • Tortilla chips for servings,
  • Fresh cilantro chopped, for serving, optional
  • 1 Tbsp garlic powder
  • 1 tsp salt
  • Freshly ground pepper to taste
  • 1 1/2 lb boneless skinless chicken breasts
  • 8 Tbsp butter
  • 2 cloves garlic minced
  • 1/2 c. all-purpose flour
  • 3 c. low-sodium chicken broth
  • 4 tsp chili powder
  • 1 Tbsp ground cumin

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Instructions:

  1. First, Melt the butter in a medium saucepan over medium-low heat. Add the garlic and saute until it is fragrant and light golden brown, about 1 minutes.
  2. Second, Stir in flour and whisk continuously for 1 minute. Slowly whisk in the chicken broth. Increase the heat to a simmer and whisk continuously for several minutes, until the sauce is smooth and thickened. Remove saucepan from heat, and stir in chili powder, cumin, garlic powder and salt. Add black pepper to taste and set sauce aside.
  3. Next, Place the chicken breasts in a large slow cooker. Top them with the diced tomatoes with green chiles and jalapeno. Pour the sauce over the top. Cover slow cooker and cook on low for 4- hours, until chicken is tender and cooked through, but not overcooked.
  4. Transfer chicken to cutting board, Stir cheese into the slow cooker and cover the slow cooker while you prepare chicken. Pull chicken into large chunks and stir in back into the slow cooker.
  5. Cover the slow cooker and cook for 15 minutes, until the cheese is melted and the ingredients heated through. Stir well.
  6. To serve, crush tortilla chis into a bowl and ladle the soup over the top. Garnish with extra cheese and cilantro, if desired.


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