King Ranch Chicken Chowder
King Ranch Chicken Casserole is a Texan tradition, it is simple, filling, and the whole family loves it. I wanted to do something a little different and a chowder just seemed like the right way to honor this classic dinner. And let me tell you, my whole family went bananas for this, the girls were slurping the last drops and my husband couldn’t help repeating that it was delicious. And the best part is it took me about 30 minutes to make, I mean, how can you go wrong??? Of course there are things you can swap and edit to make it perfect for you and your family, which is what I always strive for.
Vegan - use plant-based cheese and swap the chicken for some white cannellini beans
Dairy Free - use plant-based cheese
Gluten Free - use a GF flour or tapioca starch
Low Carb - use Arrowroot in place of flour
King Ranch Chicken Chowder'
1 Tablespoon oil
1 Tablespoon butter
1 onion, diced
2 bell peppers, diced
2 teaspoons salt
2 teaspoons pepper
1 1/2- 2 lbs chicken, cubed
1 Tablespoon Taco seasoning
1/4 cup flour
1 can diced tomatoes (15oz)
1 can diced green chiles (4oz)
2 cups almond milk (or milk of choice)
1 1/2 cups shredded sharp cheddar cheese
2 cups corn
Toppings - chips, cheese, green onions, hot sauce
Heat a large pot to medium-high heat and once hot, add the oil and butter then the onions and peppers. Season with 1 tsp each salt and pepper. Once softened, add in the chicken and season with the remaining salt and pepper, and sprinkle with the Taco seasoning.
Add the flour to the vegetable and chicken mixture and stir, coating all the ingredients and cooking for a couple minutes. Once all the white of the flour is gone, drop in the diced tomatoes and chiles and the milk. Stir and lower heat to medium, stir occasionally and wait until thickened.
Once thickened, add in the shredded cheese and corn, stir until all the cheese is incorporated. Taste and adjust seasoning as needed. Top with your favorites!
Like most Tex-Mex, you start with a nice base of onions and peppers, you can’t go wrong.
Once the veg is cooked, add in the chicken chunks and season again. Always continue to build flavor in dishes!
Gotta get that Taco seasoning in there, I only added 1 Tablespoon but season with your heart on this.
Looking good now and ready for the flour
The flour is a thickener for the soup, giving it substance. Remember you can use alternatives to AP flour and I have on many an occasion. You want to “cook” the flour because it is not an appealing taste when it is raw. Just stir it well and coat the chicken and vegetables until you cannot see any more white.
Then just dump the cans of tomatoes and chiles, no need to drain them.
Then pour in the almond milk and stir, it will thicken and then you just get the cheese in there. Check to make sure it tastes delicious and then serve with your favorite toppings.
