chicken sopa
(3 ratings)
I ate this delicious Mexican dish in 1992, and it's been a family favorite ever since.
Blue Ribbon Recipe
This very simple chicken casserole is an easy family meal. Corn chips absorb the chicken broth and creamed soup while baking and taste like corn tortillas. This has a mild Tex-Mex flavor thanks to the diced green chiles. Using a whole chicken makes the casserole hearty. We used the remaining broth from boiling the chicken, so there was little waste.
— The Test Kitchen
@kitchencrew
(3 ratings)
yield
6 or more
prep time
15 Min
cook time
30 Min
Ingredients For chicken sopa
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1chicken, boiled and deboned
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2 cchicken broth
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1 cangreen chiles, chopped (4 oz)
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1 cancream of mushroom soup (10.5 oz)
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1 lgonion, chopped
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1 bagFritos (9.25 oz; do not sub)
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2 cshredded cheddar cheese
How To Make chicken sopa
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1Preheat oven to 350 degrees. Mix the first five ingredients.
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2Butter a 13 X 9 Pyrex casserole dish and sprinkle one layer of Fritos in the dish.
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3Pour half of the mixture atop the Fritos.
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4Repeat adding the rest of the Fritos.
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5Add the remainder of the chicken mixture.
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6Place cheese on top as the finishing touch.
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7Bake for 45 minutes.
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8*OPTIONAL* For a more spicy dish, I sometimes chop up a couple tablespoons of jar jalapenos and add it to the chicken mixture.
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