Chicken Sopa

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.

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.

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.