Chicken Sopa

Name: Chicken Sopa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 1 large bell pepper, chopped; 3/4 stick margarine; 1 can cream of chicken soup; 2 c. chicken broth; 1 can chopped green chilies; 1 c. taco sauce; 2 c. cooked chopped chicken; 1 1/2 c. grated cheese; corn tortillas

Eats Now Editorial Team · 941 kcal · Meat & Poultry

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Chicken Sopa – a delicious recipe with onion, bell pepper, margarine, cream of chicken soup, chicken broth, green chilies. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 large onion, chopped
1 large bell pepper, chopped
3/4 stick margarine
1 can cream of chicken soup
2 c. chicken broth
1 can chopped green chilies
1 c. taco sauce
2 c. cooked chopped chicken
1 1/2 c. grated cheese
corn tortillas

1
Saute onion and bell peppers in margarine.
2
Add soup, broth, chilies, taco sauce, and chicken.
3
Cook 20 minutes, slowly.
4
Layer tortillas, meat, and cheese.
5
Repeat. Heat at 350u00b0 for about 25 minutes.
6
May be fixed early and frozen.

941

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large onion, chopped, 1 large bell pepper, chopped, 3/4 stick margarine, 1 can cream of chicken soup, and more.

Yes, Chicken Sopa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
941 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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