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.
Chicken Sopa
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 6
- 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 oz) 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)
Make With
Progresso Broth
Instructions
-
Step1Heat oven to 325°F. Grease 6 (2 1/2-cup) individual baking dishes (ramekins) or oven-proof bowls with shortening or cooking spray.
-
Step2In 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.
-
Step3Spoon mixture evenly into baking dishes. Sprinkle evenly with remaining 1 cup cheese.
-
Step4Cover; bake 45 minutes or until bubbly. Uncover; bake 15 minutes longer or until golden brown.
Nutrition
300
Calories
13g
Total Fat
24g
Protein
19g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Total Fat
- 13g
- 0%
- Saturated Fat
- 6g
- 0%
- Sodium
- 860mg
- 0%
- Total Carbohydrate
- 19g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 2 Very Lean Meat; 1 High-Fat Meat; 1 Fat;Carbohydrate Choice
1
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