Chicken Sopa

Name: Chicken Sopa
Ingredients: 1 medium onion, chopped; 1 (10 3/4-oz.) can cream of mushroom soup; 1 (10 3/4-oz.) can cream of chicken soup; 1 (14-oz.) can chicken broth; 2 (4-oz.) cans roasted diced green chiles; 1/4 teaspoon garlic powder; 4 cups chopped cooked chicken; 12 corn tortillas; 1 (8-oz.) block sharp Cheddar cheese, shredded and divided

9 ingredients

4 steps

Ingredients

1 medium onion, chopped
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
1 (14-oz.) can chicken broth
2 (4-oz.) cans roasted diced green chiles
1/4 teaspoon garlic powder
4 cups chopped cooked chicken
12 corn tortillas
1 (8-oz.) block sharp Cheddar cheese, shredded and divided

Directions

1

Saute 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.
2

Spread chicken mixture into 6 (2 1/2-cup) buttered oven-safe bowls or ramekins, and top evenly with remaining cheese.
3

Bake, covered, at 325° for 45 minutes or until bubbly. Uncover and bake 15 more minutes or until golden brown.
4

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.