Chicken Sopa

1. 1

   Saute chopped onion in a lightly greased skillet over medium-high heat to 6 minutes or until tender. Stir in next ingredients. Remove from heat. Tear corn tortillas into bite-size pieces, and stir into soup mixture. Stir in half of shredded Cheddar cheese.

2. 2

   Spread chicken mixture into 6 (2 1/2-cup) buttered oven-safe bowls or ramekins, and top evenly with remaining cheese.

3. 3

   Bake, covered, at 350 degrees for 45 minutes or until bubbly. Uncover and bake 15 more minutes or until golden brown.

No additional tips available.