King Ranch Chicken Soup Recipe

1. Gather all ingredients.

2. Heat oil in a large Dutch oven over medium-high heat. Add onion and bell peppers; cook, stirring occasionally, until tender, about 8 minutes. 

3. Add chili powder, cumin, garlic powder, and onion powder, and cook, stirring constantly, until spices are fragrant, about 1 minute. 

4. Add cream of mushroom and cream of chicken soups, diced tomatoes, and chicken broth, and stir until combined; bring to a boil over high. 

5. 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. 

6. Remove from heat and divide among 6 serving bowls. Garnish with Cheddar cheese, sliced jalapeño, and cilantro leaves, if desired.

Recipe developed by Isabelle Easter