Chicken Sopa
Carl Kleinebecker
A wonderful winter dinner
ingredients
- 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 chilies
- 1/4 tsp. garlic powder
- 4 cups chopped cooked chicken
- 12 corn tortillas
- 1 (8-oz.) block sharp Cheddar cheese, shredded and divided
directions
- 1
Sauté chopped onion in a lightly greased skillet over medium-high heat to 6 minutes or until tender. Stir in next 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 350 degrees for 45 minutes or until bubbly. Uncover and bake 15 more minutes or until golden brown.
notes
From the kitchen of: December 2006 Southern Living
Source: Carl Kleinebecker
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