Chicken Sopa Recipe -
Chicken Sopa Recipe

Chicken Sopa

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"Like a lasagna except with corn tortillas instead of pasta!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Put the chicken into a mixing bowl. Add the chicken soup, mushroom soup, green chiles and broth. Mix well.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2008

This recipe is good but I as well as others changed it up a bit. I omitted the Mushroom soup and replaced it with Campbells Cream of chicken Verde. I also omitted the chicken broth for fear of it being to runny. And lastly, instead of 1 cup of cheese I used about 4 cups of pre-shredded pepper jack cheese and chopped green onions and black olives on top. My family loved it! Easy and quick!

Most Helpful Critical Review
Oct 26, 2010

Would be better with a little salsa or enchilada sauce for additional flavor.

Sep 02, 2008

I used this recepie, I used flour tortillas instead of corn and used Rotel, also El pato sauce, we enjoy spicy..

Sep 08, 2003

i used nacho cheese soups instead of the ones listed and put red enchilada sauce on top of the whole thing. Hubby loved it(he likes recipes often liked by picky children), i will make this again.

Mar 23, 2009

Holy Cow! This was fabulous! Sure I tweeked it a tad to our liking...thats what we do as we cook for our families. The only thing I changed was I used Nacho cheese soup instead of the cream of mushroom. But then I added chopped green pepper, onion, fresh cilantro, chili powder, black pepper, season salt, and garlic to the chicken mixture. Also, drizzled enchilada sauce on top before baking! Served with guacamole, sour cream & chives, and salsa! Thanks for the awesome recipe! We'll have this atleast every other week!

Jul 27, 2003

This was good, just not as good as I had hoped it would be. I might substitute cheese soup for the chicken soup if I made it again. Great idea for a recipe !

Jun 23, 2003

I make extra chicken and cut it up so I can make casseroles like this. It's great and easy since my chicken is ready to go. Even my son likes it.

Nov 10, 2008

This is good, but instead of just using chopped green chiles, I puree the green chiles and add salt, garlic and onions to taste. Then I added it to the cream of chicken and cream of mushroom soups and let it simmer. It's a great sauce and can be used as a casserole or rolled enchiladas.


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  • Calories
  • 705 kcal
  • 35%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 163 mg
  • 54%
  • Fat
  • 37.2 g
  • 57%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 53.7 g
  • 107%
  • Sodium
  • 1350 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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