You NEED to Make This Easy King Ranch Chicken Soup! Souptember 2026

This soup is AMAZING! So easy to make it your own! It's great on it's own and I added a few things and made it even BETTER! This video is a part of Souptember 2026 hosted by my friend LeAnne at @MennoniteFarmhouse and she's giving away a $100 gift card to Amazon just for leaving a heartfelt comment on the videos! Also she will have a live on October 2nd at 7:30 pm to announce the winner and she's also giving away some great prizes if you join the live and comment so you have lots of ways to enter! #souptember #souptember2026 #soup #easyrecipe LeAnne's channel ​ ⁨@MennoniteFarmhouse⁩ King Ranch Chicken Soup This King Ranch Chicken Soup, the famous casserole in soup form, is a hearty, Tex-Mex–inspired comfort dish that’s creamy, flavorful, and satisfying enough to warm you up any night of the week! Servings: 6 Ingredients 2 tablespoons canola oil 1 cup chopped yellow onion 1 cup chopped multicolored bell peppers 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 (10 1/2 ounce) can condensed cream of mushroom soup, such as Campbell’s® 1 (10.5 ounce) can condensed cream of chicken soup, such as Campbell's® 1 (10 ounce) can diced tomatoes with green chile peppers, such as Ro-tel® 6 cups chicken broth 4 cups shredded rotisserie chicken 8 (6 inch) corn tortillas, stacked, halved, and cut into 1-inch strips 2 ounces cream cheese, at room temperature kosher salt to taste shredded Cheddar cheese, sliced jalapeños, and fresh cilantro leaves, for garnish (optional) Directions Gather all ingredients. Heat oil in a large Dutch oven over medium-high heat. Add onion and bell peppers; cook, stirring occasionally, until tender, about 8 minutes. Add chili powder, cumin, garlic powder, and onion powder, and cook, stirring constantly, until spices are fragrant, about 1 minute. Add cream of mushroom and cream of chicken soups, diced tomatoes, and chicken broth, and stir until combined; bring to a boil over high. Reduce heat to medium; add shredded chicken, tortilla strips, and cream cheese. Cook, stirring occasionally, until cream cheese has melted, about 2 minutes. Season with salt to taste. Remove from heat and divide among 6 serving bowls. Garnish with Cheddar cheese, sliced jalapeño, and cilantro leaves, if desired. Here is the lineup for this month's videos I added a can of green chillis, a cup of queso, a can of beans, a cup of corn and instead of rotel I added a jar of corn salsa and a cup of roasted tomatoes. Mennonite Farmhouse @MennoniteFarmhouse The Inquisitive Farmwife @TheInquisitiveFarmwife Life in the Piedmont @lifeinthepiedmontvirginia Linda's Pantry @Lindaspantry Pike Creek Farm @pikecreekfarm Ann's Southern Home @AnnsSouthernhome The Dinner Lady @thedinnerlady9180 Bobbi Jo's @bobbijo Our Small Town Life @oursmalltownlife Mama Baird's @mamabairds Molly Purcell @mollypurcelleasycooking Lazy Dayz Ahead @LAZYDAYZAHEAD Little Hill Homestead @LittleHillHomesteadGa The Kneady Homesteader @TheKneadyHomesteader Back Porch Cookin' and Reminiscin' @BackPorchCookin Playlist https://www.youtube.com/playlist?list=PLTLvtvpLuIK0