King Ranch Chicken
You know a dish holds a special place in your heart when you’re still cooking it 20 years later. That’s how Chip and I feel about Chicken Poblano Soup. On our third date, we split a steak and a bowl of this creamy, spicy soup. Honestly, it was the best soup either of us had ever had. So when I started developing recipes for my second cookbook, I knew I wanted to include a soup that tasted like that dinner all those years ago—and that’s what we're making today.
To pair with this nostalgic dish, I’m bringing out another family favorite: King Ranch Chicken. This Tex-Mex classic is an enchilada casserole layered with tons of delicious ingredients, like shredded chicken, black beans, and salsa verde. For a side, I’m making a Mexican-Style Jicama Salad—a fresh, crispy root vegetable that’s brightened with spices and lime juice. For dessert, I’m finishing with Sopapillas, which are fried pieces of delicious dough topped with cinnamon and sugar.
This menu takes me back, and I hope you create special memories of your own as you share this meal with people you love.
Let’s get cooking!
shredded chicken simmered in a creamy, blended poblano soup topped with fresh cilantro, crispy tortilla strips, and sliced radishes
layered, creamy enchilada casserole with chicken, beans, chiles, salsa verde, sour cream, corn tortillas, and melted cheese—served with a crunchy jicama salad flavored with lime zest and juice, smoked paprika, cilantro, and diced avocado
a deep-fried pastry drizzled with honey, cinnamon, and sugar