Photo: William Dickey; Styling: Lisa Powell Bailey
Prep Time
15 Mins
Cook Time
6 Mins
Bake Time
1 Hour
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.

Ratings & Reviews

Giftofhoney1's Review

January 26, 2013
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.

JillHP's Review

February 22, 2010
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.

cathleenemily's Review

January 08, 2009
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.