Photo: William Dickey; Styling: Lisa Powell Bailey
Prep Time
15 Mins
Cook Time
6 Mins
Bake Time
1 Hour
Yield
Makes 8 to 10 servings

This recipe comes from Tara's Aunt Adrienne Ivey Schultz.

How to Make It

Step 1

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.

Step 2

Spread chicken mixture into 6 (2 1/2-cup) buttered oven-safe bowls or ramekins, and top evenly with remaining cheese.

Step 3

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

Step 4

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.

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