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
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
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.
SOPA SECA: MEXICAN NOODLE CASSEROLE
Made by lightly frying vermicelli noodles and then cooking them in a rich broth flavored with spices, chipotle and tomatoes, sopa seca is considered comfort food in Mexico. We added smoked turkey to the mix, topped the noodles with grated Cheddar, and finished cooking in the oven for a cheesy, bubbly finish.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate. Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey. Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top. Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved
MEXICAN TURKEY NOODLE CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Brush an 8 x 8-inch casserole dish with oil. Set aside.
- In a large skillet over medium heat, heat the oil. Add the raw noodle bundles, and saute turning with a pair of tongs until golden brown on both sides, about 5 minutes. Transfer the noodles and any pieces to a plate.
- Saute the onion in the same skillet, over medium heat, until light golden, about 4 minutes. Add the garlic, ground coriander, oregano, chile powder, and bay leaf, stirring until fragrant, about 30 seconds. Add the tomatoes and the chipotles, increase the heat to high, and cook for 2 minutes, until thickened. Add the broth and noodles to the skillet and season with salt and pepper to taste. Bring to a gentle simmer, lower the heat and cook for 5 minutes, breaking up the noodles with a spoon. Stir in the turkey. Turn the mixture into the casserole dish. Sprinkle the cheese over and cover with foil. Bake for 30 minutes.
- In a small serving bowl, stir together the sour cream and fresh coriander. Serve the casserole with the flavored sour cream and the lime wedges on the side.
JIMTOWN CHICKEN SOPA
Provided by Food Network
Time 3h
Yield 8 servings
Number Of Ingredients 26
Steps:
- Over an open flame gas burner or under a preheated broiler, roast the poblanos, turning them occasionally, until the skins are lightly but evenly charred. Steam the poblanos until cool in a closed paper bag. Rub away the burned skins, slit the poblanos open along one side and discard the seeds. Open each poblano out flat.
- In a small, heavy skillet over low heat, toast the oregano, stirring often, until it is fragrant and lightly browned, about 5 minutes. Remove and cool.
- In a medium skillet over moderate heat, warm 3 tablespoons oil. Add the onions, garlic, cumin and cooled oregano. Cover and cook, stirring once or twice, until almost tender, about 10 minutes. Add the stock, salsa verde, chiles and 2 teaspoons salt. Bring to a simmer, then lower the heat, partially cover, and cook, stirring once or twice, until slightly thickened, about 20 minutes. Remove from the heat and cool. Stir in the cilantro. Set aside 4 cups of this sauce. In a medium bowl, stir the remaining sauce into the chicken.
- In a medium skillet, warm 1 cup oil. When it is hot but not smoking, fry the tortillas, 1 at a time, turning them once with tongs, until they are flexible; do not allow them to become crisp. Drain the tortillas on paper towels.
- Position a rack in the middle of the oven and preheat to 425 degrees F. Lightly coat a rectangular 9 by 13-inch glass baking dish, or any attractive ovenproof serving dish, with nonstick spray or canola oil.
- Arrange 8 of the tortillas in an overlapping layer in the bottom of the dish. Spread half the chicken mixture evenly over the tortilla layer. Top with 8 more tortillas, overlapping them as necessary. Sprinkle 1/2 the Monterey Jack and 1/2 the Cheddar over the tortillas. Spread the remaining chicken mixture over the cheese. Arrange the poblanos in a layer over the chicken, overlapping them if necessary. Spread the reserved 4 cups sauce over the poblanos. Arrange the remaining 8 tortillas over the sauce. With a spatula, spread the sour cream over the tortillas. Top with the remaining Jack and Cheddar cheeses.
- Bake until the top is lightly browned and the sopa is bubbling, about 45 minutes.
- Let rest on a rack about 5 minutes before serving. Serve the sopa hot, topping each portion with a dollop of sour cream and a sprig of cilantro, if desired.
- Bring a saucepan of water to a boil. Add the tomatillos and serranos, lower the heat, and simmer until tender, about 10 minutes. Drain and cool in ice water. Core the tomatillos.
- In a blender, combine the tomatillos, half of the cilantro leaves, serranos, onions, garlic and 1/2 teaspoon salt. Puree on low speed for 30 seconds. Scrape down the sides of the blender jar and puree again until smooth.
- Transfer to a bowl. Finely chop the remaining 3/4 cup cilantro. Stir the cilantro and green onions into the salsa. Adjust the seasoning, adding salt to taste and stirring in up to 1 teaspoon sugar, to taste, if the salsa seems bitter. Use immediately, or refrigerate for up to 3 days.
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
FILIPINO CHICKEN SOPAS
Creamy chicken macaroni soup - comfort Filipino food that transcends culture, time, and ages. It's made simply in one pot that I have adjusted to be able to add all ingredients as you go.
Provided by Shela F Diehr
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
- Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
- Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 34.8 g, Cholesterol 68.2 mg, Fat 13.5 g, Fiber 2.2 g, Protein 20.1 g, SaturatedFat 6.3 g, Sodium 769.4 mg, Sugar 5.5 g
CHICKEN TORTILLA CASSEROLE
Make and share this Chicken Tortilla Casserole recipe from Food.com.
Provided by Lori Bailey
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown chicken, set aside.
- Saute onions in butter until transparent.
- Mix soup, milk and spices.
- Starting with flour tortillas, layer ingredients (tortillas, soup mixture, chicken, onions, chilies, then cheese. Repeat layers, ending with cheese) in a round 2 qt size casserole dish -- I have tried it in a square pan and it does not come out as well.
- Bake at 350 oven for 45 minutes.
- Serve with salsa and sour cream.
Nutrition Facts : Calories 497.7, Fat 27.2, SaturatedFat 14.2, Cholesterol 113.2, Sodium 1061.2, Carbohydrate 26.8, Fiber 1.6, Sugar 1.9, Protein 35.2
TURKEY OR CHICKEN SOPA
Make and share this Turkey or Chicken Sopa recipe from Food.com.
Provided by Jellyqueen
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in saucepan, then add onions.
- Cook until tender.
- Add green chilies, taco sauce, three soups, and turkey or chicken.
- Place a layer of tortillas on bottom of 2-inch deep casserole dish.
- Place alternate layers of soup mixture, tortillas and cheese on top.
- Repeat for 3 layers, making sure top layer is cheese. Bake at 350°F for 30 minutes to one hour, or until cheese is melted.
SOPA SECA: MEXICAN NOODLE CASSEROLE
I first tried Sopa Seca in Cancun a few years ago and liked it so much I ate it every day for a week! I found this recipe on the another site and tweaked it to suit my tastes.
Provided by BNLNikki
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- Brush a 9-inch square baking dish with oil.
- Heat the extra-virgin olive oil in a large skillet over medium heat.
- Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes.
- Transfer the bundles and any broken pieces to a plate.
- Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes.
- Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds.
- Add the diced tomatoes with their juices.
- Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes.
- Stir in the broth, the toasted fideos, salt, and pepper, to taste.
- Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes.
- Stir in the chicken.
- Remove the bay leaf.
- Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil.
- Bake until the cheese melts and the casserole is hot through and through, about 20 minutes.
- If desired, serve with some crema drizzled over the top.
Nutrition Facts : Calories 437, Fat 28.6, SaturatedFat 9.3, Cholesterol 82.2, Sodium 1404.5, Carbohydrate 18, Fiber 3.8, Sugar 9.3, Protein 28.5
CHICKEN SOPA
Like a lasagna except with corn tortillas instead of pasta!
Provided by Allrecipes Member
Categories Chicken Recipes
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
DORITOS® CHICKEN CHEESE CASSEROLE
Was given this recipe by a co worker. My husband says: 'You had me at Doritos®!' You can substitute 1 can Ro-Tel® tomatoes for the salsa.
Provided by Ashley Rawls
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
- Spread crushed chips out into the bottom of the prepared baking dish.
- Stir chicken, 1 cup Mexican cheese blend, salsa, cream of mushroom soup, cream of chicken soup, and sour cream together in a bowl. Pour chicken mixture over crushed chips into the baking dish.
- Bake in the preheated oven for 20 minutes. Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.
Nutrition Facts : Calories 919 calories, Carbohydrate 69.3 g, Cholesterol 120.5 mg, Fat 55.5 g, Fiber 5.5 g, Protein 38.9 g, SaturatedFat 21.8 g, Sodium 2089.3 mg, Sugar 7.8 g
More about "chicken sopa casserole food"
CHICKEN SOPA - RECIPE - COOKS.COM
From cooks.com
20 BEST CHICKEN CASSEROLE RECIPES | RECIPES, DINNERS AND ...
From foodnetwork.com
CHICKEN SOPA RECIPE
From crecipe.com
CHICKEN SOPA CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN SOPA (ENCHILADA CASSEROLE) RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN SOPA CASSEROLE RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHICKEN SOPA (ENCHILADA CASSEROLE) RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CHICKEN SOPAS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN SOPA CASSEROLE - CAMPBELLFOODSERVICE.COM | RECIPES ...
From pinterest.com
CHICKEN SOPA (CASSEROLE) RECIPE - RECIPETIPS.COM
From recipetips.com
CHICKEN SOPA SECA - BETTER HOMES & GARDENS
From bhg.com
CHICKEN SOPA CASSEROLE WITH CAMPBELL'S® CREAM OF …
From campbellsfoodservice.com
MEXICAN CHICKEN SOPA - THERESCIPES.INFO
From therecipes.info
CHICKEN CASSEROLE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
14 FUN SIDE DISHES FOR CHICKEN CASSEROLE - INSANELY GOOD
From insanelygoodrecipes.com
DORITO CHICKEN CASSEROLE - EASY DINNER - ALL SHE COOKS
From allshecooks.com
RECIPE FOR CHICKEN SOPA CASSEROLE - CREATE THE MOST ...
From recipeshappy.com
SOPA (CHICKEN CASSEROLE) ON BAKESPACE.COM
From bakespace.com
CHICKEN SOPA CASSEROLE - RECIPE | COOKS.COM
From cooks.com
5 FIESTA-READY RECIPES | RECIPES, CHICKEN SOPAS RECIPE ...
From pinterest.ca
CHICKEN SOPA RECIPE | MYRECIPES
From myrecipes.com
CHICKEN SOPA - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
CHICKEN SOPA CASSEROLE WITH CAMPBELL'S® HEALTHY …
From campbellsfoodservice.com
CHICKEN SOPA - RECIPES - COOKS.COM
From cooks.com
CHICKEN SOPA - CHICKEN
From worldrecipes.org
CHICKEN SOPAS - RECIPES - COOKS.COM
From cooks.com
CHICKEN SOPA CASSEROLE WITH CAMPBELL'S® HEALTHY …
From campbellsfoodservice.com
CHICKEN CASSEROLE RECIPES - BBC FOOD
From bbc.co.uk
CHICKEN SOPA (CASSEROLE) RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN CASSEROLE RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN SOPA CASSEROLE WITH CAMPBELL'S® CREAM OF …
From campbellsfoodservice.com
CHICKEN SOPA | RECIPE | RECIPES, CHICKEN SOPAS RECIPE ...
From pinterest.com
RECIPETHING - CHICKEN SOPA
From recipething.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love