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.
Photo: William Dickey; Styling: Lisa Powell Bailey
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Bake Time: 1 Hour
- 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
- 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.
- 2. Spread chicken mixture into 6 (2 1/2-cup) buttered oven-safe bowls or ramekins, and top evenly with remaining cheese.
- 3. 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.
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