Chicken sopa
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.
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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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