Slow Cooker King Ranch Chicken Soup
37 Comments
Posted: 09/24/25
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Looking for a cozy soup that’s full of bold flavors? This King Ranch Chicken Soup is creamy, cheesy, and loaded with chicken, peppers, and just the right amount of spice. Made in the slow cooker, it’s a simple and satisfying meal for busy weeknights!
Perfectly creamy with just enough spice and so filling, King Ranch Chicken Soup will quickly become one of your new favorites. Adding fun toppings like cheese, tortilla chips and cilantro really amp it up, too.
Why you’ll love this recipe
- You probably already have everything in your kitchen that you need to make this hearty crockpot soup. I always think a new recipe that doesn’t need a trip to the grocery store is a win!
- It’s the perfect take on King Ranch Casserole but a fun way to switch it up.
- You don’t have to worry about leaving a simmering soup on your stovetop – the crockpot means you can go about your busy afternoon while supper is cooking!
ingredients for king ranch chicken soup
- Butter – A great base for the sauce that gives this soup it’s hearty thickness.
- Garlic – Sautéed with the butter, this gives the perfect flavor.
- Flour – This is use to thicken the soup. Use corn starch if you have to stay away from gluten.
- Chicken broth – Use your favorite storebought broth or homemade if you have it.
- Seasonings – Chili powder, cumin, garlic powder, salt and ground black pepper
- Chicken breasts – Boneless, skinless are best to work with.
- Rotel – can diced tomatoes with green chiles
- Jalapeño – Remove seeds and membranes for a more mild soup, keep them in for some heat.
- Colby Jack cheese – This is the tastiest cheese when it is shredded and sprinkled onto this soup!
- Tortilla chips – These are used to garnish your soup to serve.
- Cilantro – The best fresh herb to add to this dish.
how to make king ranch chicken soup
Melt butter in a saucepan, add garlic and sauté for about a minute.
Whisk in flour, then slowly whisk in the chicken broth. Increase heat to a simmer and continue to whisk for several minutes, until the sauce has thickened.
Remove from heat and stir in chili powder, cumin, garlic powder and salt. Season to taste with ground black pepper. Set aside.
Place chicken breasts in crockpot and top with Rotel.
Pour sauce over top, cover and cook on low for 4 hours, until chicken is tender.
Remove chicken and dice on a cutting board before adding it back to the slow cooker.
Cook for another 15 minutes, until cheese is melted and chicken is heated through.
Serve with crushed tortilla chips, extra cheese and cilantro.
Pro Tips
- If you have leftover cooked chicken breast in your fridge, shred it or cut it up and use it in this soup! Just add it near the end to heat it up since it is already cooked.
Storage & Reheating
Fridge: Store leftover King Ranch Soup in an airtight container up to 4 days. Store extra shredded cheese, tortilla chips and cilantro separately.
Freezer: Freeze leftover soup without tortilla chips and cilantro in a freezer safe airtight container or zip top bag.
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Reheat leftover soup on the stovetop, stirring frequently so it doesn’t stick to the bottom of the pot and burn.
If you only need one bowl of soup, use the microwave.
Add garnishes after soup is heated and ready to serve.
This spin on a classic Tex-Mex casserole is sure to wow everyone at the dinner table. I know you will be adding this one to the regular soup rotation during colder months.
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Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Slow Cooker King Ranch Chicken Soup Recipe
Love creamy, comforting soups with a little Tex-Mex kick? This Slow Cooker King Ranch Chicken Soup is the perfect blend of cheesy, flavorful goodness! Packed with tender chicken, Rotel, peppers, and spices, it’s an easy recipe your whole family will love on a chilly day.
Video
servings
Ingredients
- ½ cup butter
- 2 cloves garlic minced
- ½ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 4 teaspoons chili powder
- 1 Tablespoon ground cumin
- 1 Tablespoon garlic powder
- 1 teaspoon salt
- Freshly ground pepper to taste
- 1 ½ lb chicken breasts boneless and skinless
- 10 ounces Rotel (mild, original or hot depending on your heat preference)
- 1 medium jalapeno minced
- 2 cups shredded Colby Jack cheese plus more for topping
- Tortilla chips for serving
- Fresh cilantro chopped, for serving, optional
Instructions
- 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 minute.
- 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.
- Place the chicken breasts in a large slow cooker. Top them with the Rotel and jalapeño. 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.
- Transfer chicken to cutting board. Stir cheese into the slow cooker and cover while you prepare chicken. Pull chicken into large chunks and stir back into the slow cooker.
- Cover the slow cooker and cook for 15 minutes, until the cheese is melted and the chicken is heated through. Stir well.
- To serve, crush tortilla chips into a bowl and ladle the soup over the top. Garnish with extra cheese and cilantro, if desired.
Nutrition Information
Calories: 690kcal (35%), Carbohydrates: 23g (8%), Protein: 48g (96%), Fat: 45g (69%), Saturated Fat: 26g (163%), Cholesterol: 188mg (63%), Sodium: 1203mg (52%), Potassium: 803mg (23%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 1920IU (38%), Vitamin C: 8.8mg (11%), Calcium: 590mg (59%), Iron: 3.7mg (21%)
More delicious chicken soups to enjoy
- One pot Creamy Chicken Noodle Soup is so hearty and perfect for a cold day.
- In the mood to make a soup and have leftover chicken? Cheesy Southwest Chicken Soup is exactly what you need to make.
- Pressure Cooker Chicken Taco Soup is the perfect dump and go soup for a busy weeknight.
- Crock Pot Cheesy Chicken Wild Rice Soup will be ready after a long day at the office with very little prep to do in the morning!
- Homemade Chicken Pot Pie Soup is the best soup version of everyone’s favorite savory pie! And it is so much simpler.
Meg says
Has anyone added maybe a can of beans or something to this??
Nicolette says
are the canned tomatoes meant to be drained first? or add with the liquid?
Brooke Kill says
You don’t need to drain them!
Nita says
So delicious 😋
Carolyn says
Thank you, I’ve copied 3 recipes this morning. Its hard to cook, but I love doing it. We use to all eat together most Sundays…I cook extra, more than I can eat and send to Sons family. Stay safe.
Erin says
So 4 hours on low, not high?
Sarah Hill says
Yes, on low for 4 hours in addition to 15 minutes once the chicken is cut up and put back into the slow cooker until the cheese is melted and everything is heated through.
Vicki says
How does this hold up if you make it the day before and heat up the following day (ie for tailgating).
Jessica Scheig says
Third time making this delicious soup! Yummm!
Julie Evink says
So glad you are enjoying this soup Jessica!!