CHICKEN SOPA

Chicken Sopa image

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

Ingredients

1 teaspoon vegetable oil
1 medium onion, chopped (1/2 cup)
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed cream of chicken soup
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1/4 teaspoon garlic powder
4 cups chopped cooked chicken
12 soft corn tortillas (6 inch), torn into bite-size pieces
2 cups shredded sharp Cheddar cheese (8 oz)

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

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