KING RANCH CHICKEN SOUP

 

This recipe is easily adapted for Instant Pot or stovetop.

For an Instant Pot, I would follow the same process and cook on high for 30 minutes or so. Let the pressure release naturally before opening the lid.

For the stove, I would start with Step 2 in a large saucepan or stockpot. Then I would add the chicken, tomatoes, and jalapeno right into that same pot and cook it that way.

Bring it to a boil, then reduce to a simmer and cook until the chicken is tender, about 30 minutes. Proceed with Step 5 as directed.

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 1 cup diced tomatoes
• 1 large jalapeno, diced (more if you want it spicier)
• 1/4 cup butter
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 3 cups chicken broth
• 1 tsp salt
• 3/4 tsp pepper
• 3/4 tsp glucomannan (optional, thickens the soup)
• 2 cups cheddar or colby jack, shredded
• 4 ounces cream cheese, cut into chunks

Instructions

• Add the chicken, tomatoes, and jalapenos to a 5 or 6 quart slow cooker.
• In a large saucepan, melt the butter over medium heat. Once melted, add the garlic and saute until fragrant, about 30 seconds. Add the chili powder and cumin and cook another minute. Stir in all the chicken broth and bring to a boil.
• Remove from heat and stir in the salt and pepper, and the glucomannan if using, to thicken the sauce. Pour over the chicken in the slow cooker.
• Set the slow cooker to high for 3 hours or low for 6 hours.
• When the time is up, remove the chicken to a plate. Add the shredded cheese and the cream cheese to the slow cooker and replace the lid. Let melt 10 minutes, then use an immersion blender to blend everything together.
• Shred the chicken with two forks and stir back into the soup. Serve hot with chopped tomatoes, cilantro, and additional cheese, as desired.