Windows are open, more apple cakes are in the oven and looking through the newly delivered Southern Living magazine, this soup caught my eye. Our adult kids love King Ranch Casserole, but never thought about transforming it into a soup. Thank you Southern Living, that’s why we love you!
2 tables butter
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 garlic clove, minced
2 (10 3/4 oz) cans diced tomatoes and green chiles
1 (10 3/4 oz) can cream of mushroom soup
1 (same size) can cream of chicken soup
5 cups chicken broth
1 (1 1/2 to 2 lb) whole deli-roasted chicken, skin removed and meat shredded
1 teas dried oregano
1 teas ground cumin
1 teas chile powder
8 ((6 inch) fajita size CORN tortillas, cut into 1/2 inch strips and then halved *(I like mine fried crisp in a little oil instead of leaving them soft, which if you do this, you can do this by frying the strips in hot oil and drain on paper towel while soup is cooking before adding at the end)
Garnish: salt, shredded cheese and cilantro
Melt butter in a large Dutch oven over medium-high heat. Add onions and peppers and sauté 6-7 minutes or until tender.
Add garlic and sauté 1 minute. Stir in diced tomatoes, cream of mushroom soup and cream of chicken soup; combine thoroughly. Stir in broth and next 4 ingredients.
Still on medium-high heat, cook until soup is begging to boil. Reduce heat to low and simmer, stirring occasionally, about minutes. Stir in tortilla strips and simmer 2 more minutes. Add salt to taste and garnish as desired.
makes about 4 quarts