This recipe comes from Tara's Aunt Adrienne Ivey Schultz.
1 medium onion, chopped
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
1 (14-oz.) can chicken broth
2 (4-oz.) cans roasted diced green chiles
1/4 teaspoon garlic powder
4 cups chopped cooked chicken
12 corn tortillas
1 (8-oz.) block sharp Cheddar cheese, shredded and divided
How to Make It
Sauté chopped onion in a lightly greased skillet over medium-high heat 5 to 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 shredded Cheddar cheese.
Spread chicken mixture into 6 (2 1/2-cup) buttered oven-safe bowls or ramekins, and top evenly with remaining cheese.
Bake, covered, at 325º for 45 minutes or until bubbly. Uncover and bake 15 more minutes or until golden brown.
Note: Chicken Sopa may be baked in a buttered 13- x 9-inch baking dish as directed. To make ahead, assemble, cover tightly, and freeze up to 1 month. Thaw in refrigerator overnight, let stand at room temperature 30 minutes, and bake as directed.
My husband and I really liked this. I had no chilis or tortillas, but It still tasted great. The only things I did differently was to add garlic salt to the cooked chicken, and sweet corn. The additions gave it a lot of flavor, without that I think it might have been a bit bland. Although it was creamy, it was kind of thin, I was expecting it to be thicker than it was. It made a lot, I filled up two ramekins and a casserole dish. It tasted like a very delicious chicken pot pie filling.
This dish didn't thrill me. The consistency was odd (thick and kind of mushy), and it lacked a certain "punch." I went back and added several halved, jarred jalapeno pepper slices to my bowl to give it a little texture and a boost of flavor, which helped.
I've tried this a few times, once in ramekins as directed and twice in a stock pot. I really enjoyed the soup, even without the final step of baking for a golden top layer.
I prefer the soup with tortilla chips added upon serving, as opposed to corn tortillas before baking. But either way is good.
When I couldn't find green chiles one time, I substituted a can of Rotel and it worked nicely.
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