CHICKEN SOPA CASSEROLE
A simple "dump it all in together" recipe. You can use chicken breasts, or, for more flavor, a whole boned chicken. I bone the chicken a day ahead to save prep time on cooking day. The canned green chilies are very mild. This freezes beautifully. Wonderful pot luck dish.
Provided by mammamia 2
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Boil whole chicken until meat falls off bone.
- Bone chicken. Reserve broth.
- Cook chopped onions in butter until translucent.
- Mix all ingredients in large bowl, adding enough broth to moisten. I usually add about 1/2 cup.
- Bake in 13x9-inch pan at 350°F for 45 minutes.
Nutrition Facts : Calories 390, Fat 24.3, SaturatedFat 13.4, Cholesterol 65.7, Sodium 905.8, Carbohydrate 25.6, Fiber 2.8, Sugar 2.7, Protein 18.6
CALDO DE POLLO
Chicken Soup is one of those comfort foods that has no borders, and traditional Mexican cooks have a special place for it, too. I know everyone has their own way of preparing it, and their particular choice of vegetables or herbs to cook it with, but in the end...
Provided by Mely Martínez
Categories Soups
Time 1h5m
Number Of Ingredients 15
Steps:
- Place chicken, water, and salt into a large stock pot and at medium-high heat and bring to a boil. Once foam starts forming on the surface, skim and discard.
- After removing the foam, add the onion, garlic, and celery. Partially cover the pot. Turn heat down and gently simmer for about 30 minutes. Do not boil.
- Add the carrots, cilantro and if you are using other vegetables, add them 15 minutes later since carrots take longer to cook. Check the chicken for doneness and, once cooked, remove and set aside to cool.
- Keep simmering the broth for about 10 more minutes until carrots are completely cooked.
- When the chicken pieces have cooled, shred it or cut into small bite-sized pieces. Dice the carrots once they are cooked and set aside.
- Strain the broth using a large fine mesh strainer. Return the broth to the pot and let it settle for about 8-10 minutes, remove the fat that rises to the surfaces using a large spoon. If you are not using the broth right away you can skim off the fat after placing the broth for some time in the fridge.
- Turn the heat on to low to warm up and check if it needs more salt to your taste. When ready to serve, place some cooked rice (if using) in a medium-size bowl, a serving of shredded chicken, carrots, and stir in the warm broth. Let everyone garnish their own soup.
Nutrition Facts : ServingSize 1 10 ounces bowl, Calories 254 kcal, Carbohydrate 5 g, Protein 21 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 82 mg, Sodium 688 mg, Fiber 1 g, Sugar 2 g
CHICKEN SOPA
Like a lasagna except with corn tortillas instead of pasta!
Provided by Sue
Categories Meat and Poultry Recipes Chicken
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put the chicken into a mixing bowl. Add the chicken soup, mushroom soup, green chiles and broth. Mix well.
- In a 9x13 inch baking dish place a layer of corn tortillas to cover the bottom, then a layer of the chicken mixture, then a layer of cheese. Continue to layer, like you would lasagna, until all of the chicken mixture is gone. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and brown. Let cool and serve.
Nutrition Facts : Calories 704.8 calories, Carbohydrate 37.8 g, Cholesterol 163.4 mg, Fat 37.2 g, Fiber 4.2 g, Protein 53.7 g, SaturatedFat 12.7 g, Sodium 1349.8 mg, Sugar 2.6 g
CHICKEN SOPA
Chicken, Old El Paso® green chiles, and tortilla pieces baked in a thick cheesy soup sauce - a classic Mexican casserole recipe for your Thanksgiving dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Grease 6 (2 1/2-cup) individual baking dishes (ramekins) or oven-proof bowls with shortening or cooking spray.
- In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Stir in soups, broth, chiles, garlic powder and chicken. Remove from heat. Stir in tortilla pieces and 1 cup of the cheese.
- Spoon mixture evenly into baking dishes. Sprinkle evenly with remaining 1 cup cheese.
- Cover; bake 45 minutes or until bubbly. Uncover; bake 15 minutes longer or until golden brown.
Nutrition Facts : Calories 300, Carbohydrate 19 g, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 860 mg
CHICKEN SOPA
Make and share this Chicken Sopa recipe from Food.com.
Provided by Lightly Toasted
Categories Chicken
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken, onions, soup,chilies, and broth, and mix well.
- Spread about 1/4 cup mixture in the bottom of a 9X13 baking dish.
- Top with 1/2 of the shredded tortillas.
- Top this with half the soup mixture, and 1/2 the cheese.
- Repeat, topping with remaining cheese.
- Bake uncovered in a 350 oven for 35-45 minutes or till bubbly.
- Garnish as desired.
CALDO DE POLLO
This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.
Provided by jack&lanasmommy
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h10m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
- Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.
Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g
CREAMY CHICKEN SOPAS
Chicken sopas is a popular Filipino soup that's traditionally made with macaroni, mirepoix (diced onion, carrot and celery), hot dogs or ham, chicken and evaporated milk for creaminess. In this version, I've substituted condensed cream of chicken soup--as my mother does--for extra chicken flavor in addition to the creaminess. Like a lot of classic Filipino dishes, this one is influenced by Western cuisine and ingredients and is a hearty, economical way to feed a household. Adding to its popularity is the combination of nonperishable staple and fresh ingredients that can be stretched. Plus, it can be cooked in batches large enough to be served over multiple meals.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring the chicken broth to a boil in a large saucepan over medium-high heat. Reduce the heat so the broth simmers.
- Sprinkle the chicken with salt and pepper, add to the broth and poach until cooked through, 6 to 8 minutes. Turn off the heat and allow the chicken to cool in the broth for 5 minutes. Remove the chicken and shred it into bite-size pieces with your fingers or 2 forks. Reserve the chicken and broth separately.
- Heat the oil in a Dutch oven over medium heat. Stir in the carrots, celery and onions and cook until softened, 4 to 5 minutes. Add the ham and garlic and cook until the garlic is slightly softened, about 1 minute. Stir in the fish sauce. Continue cooking until the flavors meld, 4 to 5 minutes.
- Stir in the reserved chicken broth plus 2 cups water and bring to a boil. Add the macaroni and reduce the heat so the soup simmers. Cook, stirring frequently, until the macaroni is tender, 6 to 7 minutes. Stir in the cream of chicken soup until smooth. Add the shredded chicken and cook until heated through. Serve garnished with scallions.
CHICKEN SOPA (KAY112)
I ate this delicious Mexican dish in 1992 and it has been a family favorite of ours ever since. Enjoy!
Provided by Kay Skipper @Kay112
Categories Chicken
Number Of Ingredients 7
Steps:
- Preheat Oven @ 350 degrees. Butter a 13 X 9 Pyrex casserole dish and sprinkle one layer of Fritos in the dish.
- Mix the first 5 ingredients together. and place 1/2 of the mixture atop the Fritos. Repeat adding Fritos and the remainder of the chicken mixture. Place cheese on top as the finishing touch and bake.
- *OPTIONAL* For a more spicy dish, I sometimes chop up a couple tablespoons of jar jalapenos and add it to the chicken mixture.
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