King Ranch Soup, My Way

If you grew up around Oklahoma potlucks you know King Ranch Casserole. This is that same comfort, turned into a one pot soup. Meat Church posted it in February, and they cook it on a live fire over a YETI Fire Pit, but you can do it on a stove, crock pot, or a smoker. I did mine in a Dutch oven on the stove and it worked perfectly!

What I like about this version is it doesn’t get too complicated. It’s southwest, creamy, smoky, but not fussy.

What I Used

• 2T Olive Oil
• 1 chopped yellow onion
• 1C chopped multicolor bell peppers
• 2T Meat Church Chili Seasoning
• 1C Fire Roasted Rotel 
• 1 can Cream of Poblano
• 1 can Cream of Chicken
• 6C Chicken stock
• 4C Shredded, cooked chicken 
• 2oz Cream cheese
• Meat Church Blano to taste
• Masa as needed to thicken 
• For serving: Cotija cheese, sliced jalapenos, and tortilla strips

A few notes from my cook: I used rotisserie chicken shredded into about 4 cups. The recipe calls for a cream of poblano and that chicken queso Blanco soup. If you can’t find those, just substitute for cream of chicken soup. Yes, you do need the Meat Church Chili seasoning and Blanco. That’s where the flavor comes from.

How I Made It

• Get the Heat Going: they recommend a fire of medium heat, they used post oak in the video. I just got my Dutch oven hot on medium-high
• Cook the Veg: Heat Olive oil in a large, heavy-bottomed skillet or Dutch oven. Add the onion and bell pepper and Sautee for 6-7 minutes until fragrant and translucent. Then add the Chili Seasoning and cook another minute, stirring to coat. The minute matters it wakes up the spices
• Build the Soup: Pour in the Rotel, cream of poblano, Chicken Queso Blanco, and chicken stock. Stir until combined and bring it to a simmer. Once simmering, add cooked chicken and cream cheese. Keep stirring as the cream cheese melts. That’s what makes the rich and creamy broth. Let it simmer for at least 20 minutes.
• Thicken and finish: Mix equal parts masa and water to make a slurry. Whisk it in. Let it sit for a few minutes, and it will tighten up just right. If you like it thicker, add a little more masa, whisking after each addition. Then season with Blanco seasoning to taste. 
• Serve it like you mean it: Ladle into bowls and finish with cotija cheese, sliced jalapenos, and tortilla chip strips for texture. Don’t skip the chips that crunch against the creamy soup makes the dish perfect.

It’s packed with bold southwestern flavors, smokey heat, and pure comfort. It is a fantastic one pot meal that feeds a crowd without a lot of cleanups. Leftovers are even better the next day. When you try it, make extra masa slurry. I like mine a little thicker like a stew.

Come out to Winter Creek and bring your family to sample some of Sam’s food for yourself.