Chicken Sopa Recipes

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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

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

JIMTOWN CHICKEN SOPA



Jimtown Chicken Sopa image

Provided by Food Network

Time 3h

Yield 8 servings

Number Of Ingredients 26

6 poblano chiles
1 1/2 teaspoons dried oregano or 1 tablespoon chopped fresh oregano
3 tablespoons corn or canola oil, plus 1 cup for frying the tortillas
3 cups finely chopped yellow onion
5 cloves garlic, chopped
2 teaspoons freshly ground cumin, from toasted seeds
2 cups roasted chicken stock or reduced-sodium chicken broth
2 cups Lupe's Salsa Verde, recipe follows, or other good-quality green salsa
1 (7-ounce) can chopped green chiles, drained
Kosher salt
1 1/2 tablespoons chopped fresh cilantro
6 cups shredded roasted chicken (from about a 3-pound bird)
24 (6-inch) corn tortillas
Nonstick spray
3 cups shredded Monterey Jack cheese
3 cups shredded sharp Cheddar cheese
1/2 cup sour cream, whisked until smooth, plus more for serving
Sprigs fresh cilantro, for serving, optional
1 pound tomatillos, husked and rinsed
2 to 3 fresh serrano chiles, stemmed
1 1/2 cups fresh cilantro leaves
4 teaspoons finely chopped yellow onion
1 clove garlic, peeled and chopped
Kosher salt
2 tablespoons finely chopped green onion
Sugar, optional

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.

FILIPINO CHICKEN SOPAS



Filipino Chicken Sopas image

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

6 cups water, or more as needed
½ onion, chopped
1 pound bone-in chicken thighs, skin removed
1 teaspoon garlic powder
1 teaspoon onion powder
2 carrots, diced
2 tablespoons fish sauce, or more to taste
4 teaspoons chicken bouillon granules
½ teaspoon ground black pepper
½ (16 ounce) package elbow macaroni
½ cup evaporated milk
3 tablespoons butter
1 pinch salt and ground black pepper to taste

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

CREAMY CHICKEN SOPAS



Creamy Chicken Sopas image

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

2 quarts low-sodium chicken broth
2 boneless, skinless chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 medium carrots, cut into small dice
2 celery stalks, cut into small dice
1 medium yellow onion, cut into small dice
3 ounces ham steak or boiled ham slab, cut into small dice (about 1/2 cup)
3 cloves garlic, minced
3 tablespoons fish sauce
2 cups macaroni
One 10 1/2-ounce can condensed cream of chicken soup or one 12-ounce can evaporated milk
Chopped scallions, for garnish

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 TORTILLA SOUP V



Chicken Tortilla Soup V image

An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.

Provided by Betty

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Yield 4

Number Of Ingredients 12

2 skinless, boneless chicken breasts, cut into cubes
½ teaspoon olive oil
½ teaspoon minced garlic
¼ teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
½ teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
½ cup shredded Monterey Jack cheese

Steps:

  • In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  • Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Nutrition Facts : Calories 486.3 calories, Carbohydrate 55.2 g, Cholesterol 51.3 mg, Fat 19.8 g, Fiber 5.9 g, Protein 25.2 g, SaturatedFat 4.7 g, Sodium 1617.8 mg, Sugar 6.7 g

CHICKEN SOPA CASSEROLE



Chicken Sopa Casserole image

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

2 (10 3/4 ounce) cans cream of chicken soup
1 cooked and boneless chicken, cut into bite size pieces (reserve some broth.)
2 (3 ounce) cans chopped green chilies
12 corn tortillas, torn in bite sized pieces
1 lb grated cheddar cheese
1 medium chopped onion
butter

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

CHICKEN SOPA



Chicken Sopa image

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

3 cups cooked chicken
2 chopped onions
1 can cream of chicken soup
1 can chicken broth
2 (4 ounce) cans chopped green chilies
2 cups cheese
1 package tortilla, shredded (6-8 inch, corn or flour)

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.

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