chicken sopa

(3 ratings)
Blue Ribbon Recipe by
Kay Skipper
Brandon, MS

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

  • 1
    chicken, boiled and deboned
  • 2 c
    chicken broth
  • 1 can
    green chiles, chopped (4 oz)
  • 1 can
    cream of mushroom soup (10.5 oz)
  • 1 lg
    onion, chopped
  • 1 bag
    Fritos (9.25 oz; do not sub)
  • 2 c
    shredded cheddar cheese

How To Make chicken sopa

  • Cooked chicken, cream soup, green chiles, and broth in a bowl.
    1
    Preheat oven to 350 degrees. Mix the first five ingredients.
  • A layer of Fritos in a greased Pyrex dish.
    2
    Butter a 13 X 9 Pyrex casserole dish and sprinkle one layer of Fritos in the dish.
  • Half of the chicken mixture poured over the Fritos.
    3
    Pour half of the mixture atop the Fritos.
  • Remaining Fritos sprinkled over the chicken.
    4
    Repeat adding the rest of the Fritos.
  • Remaining chicken mixture poured over the Fritos.
    5
    Add the remainder of the chicken mixture.
  • Shredded cheese sprinkled over the chicken.
    6
    Place cheese on top as the finishing touch.
  • Chicken Sopa baking.
    7
    Bake for 45 minutes.
  • Chicken Sopa on a plate.
    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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