Chicken Sopa


Like a lasagna except with corn tortillas instead of pasta!

5 servings


  • 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


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Put the chicken into a mixing bowl. Add the chicken soup, mushroom soup, green chiles and broth. Mix well.

  3. 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 (per serving)

705 Calories
37g Fat
38g Carbs
54g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 705
% Daily Value *
Total Fat 37g 48%
Saturated Fat 13g 64%
Cholesterol 163mg 54%
Sodium 1350mg 59%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 15%
Total Sugars 3g
Protein 54g
Vitamin C 15mg 77%
Calcium 254mg 20%
Iron 4mg 24%
Potassium 590mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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