Chicken Sopa

Chicken Sopa
Chicken Sopa might be just the main course you are searching for. This recipe makes 10 servings with 346 calories, 24g of protein, and 19g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 21 minutes. It is a good option if you're following a gluten free diet. A mixture of chicken broth, cream of mushroom soup, cream of chicken soup, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

1
Saut chopped onion in a lightly greased skillet over medium-high heat 5 to 6 minutes or until tender. Stir in next 6 ingredients.
Ingredients you will need
OnionOnion
Equipment you will use
Frying PanFrying Pan
2
Remove from heat. Tear corn tortillas into bite-size pieces, and stir into soup mixture. Stir in half of shredded Cheddar cheese.
Ingredients you will need
Shredded Cheddar CheeseShredded Cheddar Cheese
Corn TortillaCorn Tortilla
SoupSoup
3
Spread chicken mixture into 6 (2 1/2-cup) buttered oven-safe bowls or ramekins, and top evenly with remaining cheese.
Ingredients you will need
Whole ChickenWhole Chicken
CheeseCheese
SpreadSpread
Equipment you will use
RamekinRamekin
BowlBowl
OvenOven
4
Bake, covered, at 325 for 45 minutes or until bubbly. Uncover and bake 15 more minutes or until golden brown.
Equipment you will use
OvenOven
5
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.
Ingredients you will need
Whole ChickenWhole Chicken
Equipment you will use
Baking PanBaking Pan
OvenOven
DifficultyNormal
Ready In21 m.
Servings10
Health Score17
Magazine