chicken sopa
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.
prep time
15 Min
cook time
30 Min
method
---
yield
6 or more
Ingredients
- 1 - chicken, boiled and deboned
- 2 cups chicken broth
- 1 can green chiles, chopped (4 oz)
- 1 can cream of mushroom soup (10.5 oz)
- 1 large onion, chopped
- 1 bag Fritos (9.25 oz; do not sub)
- 2 cups shredded cheddar cheese
How To Make chicken sopa
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Step 1Preheat oven to 350 degrees. Mix the first five ingredients. -
Step 2Butter a 13 X 9 Pyrex casserole dish and sprinkle one layer of Fritos in the dish.
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Step 3Pour half of the mixture atop the Fritos.
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Step 4Repeat adding the rest of the Fritos.
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Step 5Add the remainder of the chicken mixture.
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Step 6Place cheese on top as the finishing touch.
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Step 7Bake for 45 minutes.
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Step 8*OPTIONAL* For a more spicy dish, I sometimes chop up a couple tablespoons of jar jalapenos and add it to the chicken mixture.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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