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Old 02-27-2007, 12:52 PM
barbszy's Avatar
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Chicken Sopa

as posted by mindybean in WFD Dec 2006:

Chicken Sopa
1 med. onion, chopped
1 (10 3/4 oz) can cream of mushroom soup
1 (14 oz) can cream of chicken soup
1 (14 oz) can chicken broth
1-2 (4 oz) cans roasted diced green chiles
1/4 t. garlic powder
4 c. chopped (or shredded) cooked chicken
12 corn tortillas
8 oz shredded sharp cheddar cheese, divided

Saute chopped onion in a lightly greased skillet over med-high heat for 5-6 minutes or until tender. Stir in next 6 ingredients. Remove from heat. Tear corn tortillas into bite size pieces, and stir into soup mixture. Stir in half of the cheese.

Spread chicken mixture into buttered 2 1/2 c. ramekins or 9X13 pan and top evenly w/ remaining cheese.

Bake, covered, at 325 for 45 minutes or until bubbly. Uncover and bake 15 more minutes or until golden brown.

Note: Chicken Sopa may be made ahead. Just assemble, cover tightly, and freeze up to one month. Thaw in refrigerator overnight, let stand at room temperature for 30 minutes, and bake as directed.
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