Chicken Sopa

1. 1

   Saute chopped onion in a lightly greased skillet over medium-high heat 5 to 6 minutes or until tender. Stir in next 6 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 325u00b0 for 45 minutes or until bubbly. Uncover and bake 15 more minutes or until golden brown.

4. 4

   Note: Chicken Sopa may be baked in a buttered 13- x 9-inch baking dish as directed. To make ahead, assemble, cover tightly, and freeze up to 1 month. Thaw in refrigerator overnight, let stand at room temperature 30 minutes, and bake as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.