Jimtown Chicken Sopa Recipes

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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



Chicken Sopa image

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

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)

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



Chicken Sopa image

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

1 (3 pound) chicken - cooked, deboned and cut into bite size pieces
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4 ounce) can diced green chiles
1 cup chicken broth
1 cup shredded Cheddar cheese
12 (6 inch) corn tortillas

SOPA MARQUIS

Provided by Daisy Martinez

Categories     main-dish

Time 3h18m

Yield 8 servings

Number Of Ingredients 18



Sopa Marquis image

Steps:

  • Make the broth and strain it. Pluck the chicken pieces out and set them aside until they are cool enough to handle.
  • When the chicken is cool, pull off the skin and discard, then shred the meat coarsely, getting rid of any fat, gristle, etc. as you go. Set the chicken meat aside. The broth may be made and the chicken shredded up to 2 days before preparing the soup.
  • Heat a large pot of salted water to a boil.
  • Bring the strained broth, celery, and carrots to a boil in a large pot on medium heat. Taste the broth and add salt and pepper, if necessary. Adjust the heat so the broth is simmering and cook until the vegetables are tender but not mushy, about 10 minutes.
  • Meanwhile, stir the fideos into the boiling water, crushing each handful to break the noodles up as you go. Cook until tender but with a little bit of a bite, about 4 minutes. Drain the noodles and put them in a bowl. Add the olive oil and toss well.
  • When the vegetables are tender, stir the shredded chicken, avocado, cilantro and lime juice into the soup. Bring the pot of soup to the table, along with the noodles and lime wedges. Spoon some of the noodles into each bowl and ladle some of the soup over them. (Stir the soup with a ladle so you're sure to get some of each ingredient into each bowl.) Pass the lime wedges separately.
  • Homemade Chicken Broth:
  • Put the chicken, onions, and red pepper in a large stockpot. (Mine is 16 quarts.) Rinse the garlic heads in cold water, then peel off the papery skin. Break the garlic head into individual cloves. Rinse and cut the roots off the cilantro. Cut a piece of cheesecloth the size of a kitchen towel. Put the garlic cloves, peppercorns, bay leaves, achiote seeds and cilantro on the cheesecloth, bring the ends together to make a little pouch, and tie the loosely with kitchen twine. Give the pouch a couple of good whacks with your kitchen mallet, and add it to the pot.
  • Add enough cold water to cover the chicken by at least 2 to 3 inches. Drop in the ham hock, if using. Bring to a boil over medium-high heat, skimming foam off of the top as it forms. When the water comes to a boil, adjust the heat so the broth cooks at a steady, but not rolling boil. Cook for 30 minutes.
  • Check to make sure the breasts are cooked through, then remove them from the pan. Cook 15 minutes more, then remove the legs and thighs. Set the chicken aside to make another chicken dish. (If you're using backs, necks, wings, etc., you don't have to remove anything.) Leave the backs, necks and wings in to further flavor the broth.
  • Cook for 1 hour. Set a strainer over a large bowl and line the strainer with a couple of layers of cheesecloth. Carefully strain the broth through the cheesecloth. (Ladling it is the easiest and safest way.) Add salt, to taste, and let cool before refrigerating.
  • Yield: 3 to 3 1/2 quarts

1/2 cup freshly chopped cilantro leaves
Homemade Chicken Broth, recipe follows
1 lime, juiced
8 stalks celery-large outer and pale inner stalks mixes, cut on the diagonal into 1/2-inch slices (about 3 cups)
1 lime, cut into wedges
4 carrots, peeled and cut on the diagonal into 1/2-inch slices (about 2 cups)
1 pound fideos (thin egg noodles) or angel hair pasta
1 tablespoon olive oil
2 Hass avocados, pitted, peeled, and cut into 1/2-inch cubes
1 (5-pound) chicken, cut into 10 pieces or 5 pounds chicken backs, wings, necks and gizzards
2 large Spanish onions (about 2 pounds), left whole and unpeeled
1 large red bell pepper, cored, seeded, and cut into quarters
1 large head garlic
1 large bunch fresh cilantro
2 teaspoons black peppercorns
2 bay leaves
1/2 teaspoons achiote (annatto) seeds, optional
1 ham hock, optional

CREAMY CHICKEN SOPAS

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



Creamy Chicken Sopas image

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.

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

SOPA DE LIMA

The most famous soup from the Yucatan, sopa de lima highlights the subtle, sweet, bergamot-like flavor of limas, a type of citrus from the region. Meyer lemon is a close second from what we can find in the U.S. The soup is traditionally seasoned with a classic recado, a mixture of warm spices, garlic and bitter orange (naranja agria) juice, and the chicken is usually boiled plain. In this rendition, the chicken gets a recado rub and is marinated for a few hours to capture the essence of the spices. Browning the chicken until crispy and then cooking it through in the soup builds on the flavors that keep you coming back for more.

Provided by Food Network Kitchen

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 17



Sopa de Lima image

Steps:

  • Combine the orange juice, (regular) lemon juice, oregano, cinnamon, cumin, cloves, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the mixture all over the chicken, place in a resealable bag or a covered bowl and refrigerate for at least 2 hours and up to overnight.
  • Add the canola oil to a large Dutch oven and heat over medium-high heat. Add the chicken skin-side down in batches and cook until the skin is crispy and brown, 6 to 8 minutes. Using tongs, turn the chicken and continue to cook and turn until the skin is well browned on all sides, about 5 minutes more. Transfer the chicken to a large plate and reserve.
  • Add the onion to the chicken drippings in the pot and cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Add the tomatoes, bell pepper and 1/2 teaspoon salt and cook, stirring occasionally, until the tomatoes have released most of their juices, 5 to 7 minutes.
  • Return the chicken to the pot and add the broth, lemon zest, Meyer lemon slices and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Remove the chicken to a cutting board or plate. When cool enough to handle, shred the meat off the bones and return it to the pot.
  • Meanwhile, make the tiritas de totopos (alternatively, you can use store-bought tortilla chips). Add the peanut oil to a small saucepan and heat over medium-high heat until shimmering. Working in 4 batches, fry the tortilla strips in 4 batches until lightly browned, 2 to 4 minutes. Transfer each batch to a bowl using a slotted spoon or a spider and season with salt, about 1/4 teaspoon per batch, tossing to coat. Place on a paper towel-lined plate to absorb excess oil and repeat with the remaining batches.
  • Divide the soup and chicken among bowls. Garnish with the crispy tortilla chips and Meyer lemon wedges if desired.

2 tablespoons fresh orange juice
1 tablespoon grated lemon zest plus 2 tablespoons fresh lemon juice (from a regular lemon)
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
2 cloves garlic, finely minced
Kosher salt and freshly ground black pepper
2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks and chicken breasts
2 tablespoons canola oil
3/4 cup finely diced yellow onion
10 ounces tomatoes (about 3 medium), diced
1 yellow bell pepper, finely diced
6 cups chicken broth or water
1 Meyer lemon, thinly sliced and seeded, plus thin wedges for serving, optional (see Cook's Note)
1 1/2 cups peanut or avocado oil, for frying
6 tortillas, thinly sliced, or 2 cups store-bought tortilla chips

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