King Ranch Soup

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Step 1

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and jalapeños and cook for 4–5 minutes, until softened.

Step 2

2. Sprinkle in the flour and stir until well combined. Cook for 1–2 minutes, stirring constantly. Stir in the chili powder, garlic powder, cumin, and paprika.

Step 3

3. Slowly pour in 4 cups of chicken broth, whisking as you go to create a smooth, thick base. Add Better Than Bouillon to taste for an extra boost of flavor.

Step 4

4. Add the undrained fire-roasted tomatoes and green chiles, drained corn, and shredded chicken. Stir everything together and bring to a gentle simmer.

Step 5

5. Reduce the heat and simmer for 10 minutes, stirring occasionally, until thick and creamy. If the soup is thicker than you prefer, add additional chicken broth a little at a time, up to 2 additional cups. Season with salt and pepper to taste.

Step 6

6. Reduce the heat to low and stir in 1–2 cups of shredded Mexican-blend cheese until melted and creamy.

Step 7

7. Ladle into bowls and top with sour cream, tortilla strips, avocado, a squeeze of fresh lime, and a sprinkle of Tajín. Serve warm and enjoy!