King Ranch Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(16)
Ingredients
4 servings
- 2 tablespoons extra virgin olive oil
- ¾ cup diced small red bell pepper
- 1 cup diced small yellow onion
- ¼ cup small diced jalapeno (seeds removed)
- 2 cloves garlic (minced)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons arrowroot powder
- 3 cups low sodium chicken broth
- 2 tablespoons tomato paste
- 1 [10-oz] can diced tomatoes and jalapenos
- 3 cups diced (cooked rotisserie chicken)
- grain-free tortilla chips (for serving (omit if Whole30)
- shredded sharp cheddar (to garnish (omit if Whole30)
- fresh cilantro (to garnish)
How would you rate this recipe?
Preparation
Step 1
Heat a large pot or dutch oven over medium high heat with olive oil. Add the bell pepper, yellow onion, jalapeno, garlic, salt, pepper, cumin and chili powder. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the arrowroot and stir until well-combined.
Step 2
While stirring, slowly pour in 1 cup of broth until well-combined. Add the tomato paste. Continue to cook, stirring, the ‘roux’ for 2 minutes. Again, while stirring, slowly pour in 2 cups of broth until well-combined. Stir in the can of tomatoes and jalapeños and shredded chicken.
Step 3
Cook, uncovered, simmering until the flavors have melded and chicken is tender,, about 10 minutes.
Step 4
Garnish with shredded cheddar and cilantro. Serve alongside tortilla chips and enjoy!
Step 5
Save recipe for the next time?
