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.
Saut chopped onion in a lightly greased skillet over medium-high heat 5 to 6 minutes or until tender. Stir in next 6 ingredients.
Remove from heat. Tear corn tortillas into bite-size pieces, and stir into soup mixture. Stir in half of shredded Cheddar cheese.
Spread chicken mixture into 6 (2 1/2-cup) buttered oven-safe bowls or ramekins, and top evenly with remaining cheese.
Bake, covered, at 325 for 45 minutes or until bubbly. Uncover and bake 15 more minutes or until golden brown.
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.