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Chicken Sopa

chicken sopa Entree Mexican
Chicken Sopa
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 6

Chicken, Old El Paso® green chiles, and tortilla pieces baked in a thick cheesy soup sauce — a classic Mexican casserole recipe for your Thanksgiving dinner.

Updated February 18, 2014
Progresso Broth
Make with
Progresso Broth

Ingredients

  • 1
    teaspoon vegetable oil
  • 1
    medium onion, chopped (1/2 cup)
  • 1
    can (10 3/4 oz) condensed cream of mushroom soup
  • 1
    can (10 3/4 oz) condensed cream of chicken soup
  • 1 3/4
    cups Progresso™ chicken broth (from 32-oz carton)
  • 2
    cans (4.5 oz each) Old El Paso™ chopped green chiles
  • 1/4
    teaspoon garlic powder
  • 4
    cups chopped cooked chicken
  • 12
    soft corn tortillas (6 inch), torn into bite-size pieces
  • 2
    cups shredded sharp Cheddar cheese (8 oz)

Steps

  • 1
    Heat oven to 325°F. Grease 6 (2 1/2-cup) individual baking dishes (ramekins) or oven-proof bowls with shortening or cooking spray.
  • 2
    In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Stir in soups, broth, chiles, garlic powder and chicken. Remove from heat. Stir in tortilla pieces and 1 cup of the cheese.
  • 3
    Spoon mixture evenly into baking dishes. Sprinkle evenly with remaining 1 cup cheese.
  • 4
    Cover; bake 45 minutes or until bubbly. Uncover; bake 15 minutes longer or until golden brown.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
300
% Daily Value
Total Fat
13g
0%
Saturated Fat
6g
0%
Sodium
860mg
0%
Total Carbohydrate
19g
0%
Dietary Fiber
2g
0%
Protein
24g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Very Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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