King Ranch Chicken Soup

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
• 1 can cream of chicken
• 1 can Rotel
• 6 cups chicken broth
• tortilla strips, sliced from yellow corn tortillas
• shredded chicken
• cream cheese
• cheddar cheese, for topping
• freshly sliced jalapenos, for topping
• cilantro, for topping

Instructions

1. Heat up canola oil in a dutch oven.
2. Add chopped yellow onion and chopped multicolored bell peppers, stirring until tender for about seven or eight minutes.
3. Season with chili powder, ground cumin, garlic powder, and onion powder, then stir.
4. Add the can of cream of mushroom soup, can of cream of chicken, can of Rotel, and chicken broth, stirring until combined and bringing to a boil.
5. Slice yellow corn tortillas into strips.
6. Add shredded chicken, tortilla strips, and cream cheese, stirring until the cream cheese is melted.
7. Remove from heat and top with cheddar cheese, freshly sliced jalapenos, cilantro, and additional tortilla strips.