Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Adrienne Ivey Schultz, El Paso, Texas
Recipe by Southern Living November 2006

Gallery

Credit: William Dickey; Styling: Lisa Powell Bailey

Recipe Summary test

prep:
15 mins
cook:
6 mins
bake:
1 hr
total:
1 hr 21 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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