Chicken sopa

Yield: 8 Servings

Measure Ingredient
1 medium Onion; chopped (up to)
3 tablespoons Butter
1 can Chicken soup
1 can Mushroom soup
1 cup Chicken broth
1 can (4-oz) chopped green chiles (up to)
3 pounds Chicken; cooked, boned & diced
1 pack Corn tortillas
1 pounds Grated Longhorn cheese

Brown onions in butter; combine with soup, broth, chiles & chicken. Blend well. Place layer of tortillas in 9x11x2-inch baking dish. Top with layer of chicken mixture, then a layer of cheese. Repeat all three layers until pan is filled, ending with cheese. Bake at 350 for 30 minutes. Serves 8.

VARIATIONS: 1. Ground beef instead of chicken 2. 2 cans chicken soup; no mushroom soup 3. Cheddar cheese instead of Longhorn 4. Sour cream in place of some of the liquid 5. Add ripe olives.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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