Chicken Sopa Kay112 Recipes

CHICKEN SOPA

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.

CHICKEN SOPA

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.

FILIPINO CHICKEN SOPAS

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.

CREAMY CHICKEN SOPAS

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.

GLUTEN-FREE MEXICAN CHICKEN SOUP [SOPA DE POLLO]

Steps:

• In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped onion, 1 cup shredded carrots, and cup chopped celery. Saute, often stirring, until the vegetables begin to soften, about 3 minutes.
• Mix in 2 minced garlic cloves, 1 teaspoon crushed red pepper flakes, and sauté until garlic is just fragrant, for about 30 seconds.
• Place chicken breast on top of vegetables and season with 1 teaspoon chili powder and 1 teaspoon cumin; season with salt and pepper to taste.
• Add 1 tablespoon tomato paste and pour in the can of crushed tomatoes, 2 cups chicken broth, and 1 cup water to the pot. Cover the pan and let cook on medium-low for 30-40 minutes.
• Remove the chicken from the pot and using two forks, or your preferred method, break the chicken apart and into shreds.
• Place the meat back into the pot and taste for seasoning, adjusting as necessary. To serve, sprinkle with lime or lemon juice, chopped cilantro, and top with fresh avocado slices.

CHICKEN SOPA (KAY112)

Steps:

• Preheat Oven @ 350 degrees. Butter a 13 X 9 Pyrex casserole dish and sprinkle one layer of Fritos in the dish.
• Mix the first 5 ingredients together. and place 1/2 of the mixture atop the Fritos. Repeat adding Fritos and the remainder of the chicken mixture. Place cheese on top as the finishing touch and bake.
• *OPTIONAL* For a more spicy dish, I sometimes chop up a couple tablespoons of jar jalapenos and add it to the chicken mixture.

PUERTO RICAN CHICKEN NOODLE SOUP (SOPAS DE POLLO Y FIDEOS)

Steps:

• Rub the chicken with salt, pepper and oregano and one tablespoon olive oil and set aside for 30 minutes.
• In a large heavy pot sauté the sofrito, onions and celery with remaining olive oil, for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes.
• Raise the heat and bring to a boil once more; add carrots, potatoes, sazon and bay leaf. Reduce heat to medium and cook uncovered for 20 minutes, until carrot and potatoes are tender, stirring occasionally. During the last 5 - 10 , minutes add the angel hair and cook until pasta is done.

CHICKEN SOPA CASSEROLE

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.

CHICKEN SOPA

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.