Chicken Sopa (Mexican)
Chicken Sopa (Mexican) is an moderately easy dinner. Made with 4 boneless, skinless chicken breasts, 12 corn tortillas, 1 jar salsa, 8 oz. shredded cheddar cheese and 8 oz. monterey jack cheese with jalapeños, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
🔗 Recipe adapted from RecipeNLG-Full
Cut chicken breasts into 1/2 inch cubes.
Fry in 3 Tbsp. olive oil.
Season with salt, pepper, white pepper, cumin and paprika to taste while frying.
Cut tortillas in half and cut pieces in half, making 4 strips of each tortillas.
Boil and incorporate both cans of soup and chicken broth in sauce pan. Cover bottom of 9 x 13 greased baking dish with 1/2 tortillas strips.
Spread 1/2 of chicken cubes over tortillas.
Spread 1/2 of salsa over chicken.
Season with above spices.
Spread 1/2 of each shredded cheese in dish.
Repeat second layer like first, except don't add cheese.
Pour soup mixture over contents of dish. Top with remainder of cheese.
I like to sprinkle some ground parsley leaves over dish for appearance.
🍷 Perfect Pairings
Complete your meal with these
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