Slow Cooker King Ranch Chicken Soup | Tastes Better From Scratch
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5 from 3 votes

Slow Cooker King Ranch Chicken Soup

Slow Cooker King Ranch Chicken Soup with bold and flavorful Tex-Mex inspired flavors! As a total bonus, the slow cooker does most of the work.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course, Soup
Cuisine: American
Servings: 6 Servings
Calories: 499kcal
Author: Lauren Allen


  • 8 Tablespoons butter
  • 2 cloves garlic
  • 1/2 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 4 teaspoons chili powder
  • 1 Tablespoon ground cumin
  • 1 Tablespoon garlic powder
  • 1 teaspoon salt
  • freshly ground black pepper , to taste
  • 1 1/2 pounds boneless skinless chicken breasts
  • 10 ounce can diced tomatoes with green chilies
  • 1 medium fresh jalapeño pepper , minced (seeds and membranes left intact for spicy, removed for mild)
  • 2 cups freshly grated sharp cheddar cheese (or Mexican blend or Colby Jack cheese, plus more for serving)
  • tortilla chips , for serving
  • fresh cilantro (for serving, optiona), chopped


  • Melt the butter in a medium saucepan over medium-low heat. Add the garlic and sauté until it is fragrant and light golden brown, about 1 minute. 
  • Stir in the 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 the saucepan from heat and stir in the chili powder, cumin, garlic powder and salt. Add black pepper to taste and set the sauce aside.
  • Place the chicken breasts in a large slow cooker. Top them with the diced tomatoes with green chilies and jalapeño and pour the sauce over the top. 
  • Cover the slow cooker and cook on LOW for 4 to 6 hours, until the chicken is tender and cooked through but not overcooked. 
  • Transfer the chicken to a cutting board, stir the cheese into the slow cooker and cover the slow cooker for the time being.
  • Shred the chicken and stir it back into the slow cooker. 
  • Cover the slow cooker and cook for 15 minutes, until the cheese is melted and all of the ingredients are heated through. Stir well.
  • To serve, crush the tortilla chips into a bowl and ladle the soup over the top, garnishing with extra cheese and cilantro, if desired.


This recipe is from Five Heart Home's Cookbook, Real Food Slow Cooker Suppers


Calories: 499kcal | Carbohydrates: 14g | Protein: 38g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 152mg | Sodium: 962mg | Potassium: 751mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26.8% | Vitamin C: 7.6% | Calcium: 31.8% | Iron: 16.2%