King Ranch Soup

King Ranch Soup is a delicious take based on the classic King Ranch Casserole. We cook this soup over a live fire on the new YETI Fire Pit, but you can cook this on a stove, in a crock pot or in a smoker. Packed with bold southwestern flavors, smoky heat, and pure comfort, this one-pot recipe shows how to turn a backyard cook into a crowd-favorite meal.  

Ingredients

• 2T Olive oil
• 1 Chopped yellow onion
• 1C Chopped multicolored bell peppers
  
• 2T Meat Church Chili Seasoning
  
• 1C Fire Roasted Rotel
  
• 1 can Cream of Poblano
  
• 1 can Chicken Queso Blanco (sub Cream of Chicken)
  
• 6C Chicken stock/broth
  
• 4C Shredded, cooked chicken
  
• 2oz Cream cheese
  
• Meat Church Blanco to taste
  
• Masa as needed to thicken
• Cotija cheese, sliced jalapeños, and tortilla chip strips for garnish

Prepare your cooker
Prepare a fire of medium heat. In this video we used a YETI fire pit with post oak. 

Cook the veg
Heat a large, heavy-bottomed skillet or dutch oven over medium-high heat and add olive oil.

Once the oil is shimmering add the diced onion and bell peppers. Sauté for 6–7 minutes, stirring occasionally, until the vegetables become fragrant and translucent.

At this point, add Meat Church Chili Seasoning and continue cooking for another minute, stirring well to evenly coat.

Prepare the Soup
Pour in the Rotel, Cream of Poblano, Chicken Queso Blanco (sub Cream of Chicken), and chicken stock. 

Stir thoroughly until everything is well combined, then bring the mixture to a simmer.

Once simmering, add the cooked chicken and cream cheese.

Stir frequently as the cream cheese melts, allowing it to fully incorporate into the sauce and create a rich, creamy base. Simmer for at least 20 minutes.

Thicken & Finish the Soup 
Add together equal parts masa and water to create a slurry.

Add the masa slurry, whisking immediately. Allow to simmer to your desired consistency. If you prefer a thicker soup, add a little more masa, whisking well after each addition. 

Season with Meat Church Blanco to taste.

Serve
Ladle the Soup into bowls and finish with cotija cheese, sliced jalapeños, and tortilla chip strips for texture. Serve hot and enjoy!