Chicken Sopa
By Chef: Gina
Don't let the picture fool you! It's delicious! A deviation on standard chicken enchiladas with more of a casserole influence. It's spicy, very flavorful and filling.
Prep Time:
15 mins.
Cook Time:
20 mins.
Overall Rating:

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Recipe Ingredients & Directions


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1/2 diced white onion
3-6 anaheim green chilis (broiled and peeled)
12 corn tortillas (torn into pieces)
3 chicken breasts (partially precooked and chopped into bite size pieces)
4 small tomatoes (diced)
1 tbs garlic powder
1 tsp season salt
1 tbs cumin
1 cup cheddar cheese
1 can cream of mushroom soup
1/4 cup salsa verde (green salsa)
2 tbs safflower oil
2 tbs sour cream


Start by sauteing oil and onion on med heat. Once onions begin to start looking clear, add green chilis and chicken. Tear up the corn tortillas- add them in as well as the tomatoes. Continue stirring them around, add spices. Add a can of cream of mushroom soup, salsa verde and cheese. Simmer on low heat for 10-15 mins. Serve with sour cream on top