Chicken Sopa

Chicken Sopa

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"Like a lasagna except with corn tortillas instead of pasta!"

Ingredients {{adjustedServings}} servings 705 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 705 kcal
  • 35%
  • Fat:
  • 37.2 g
  • 57%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 53.7 g
  • 107%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 1350 mg
  • 54%

Based on a 2,000 calorie diet

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  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.
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Reviews 42

  1. 53 Ratings


This recipe is good but I as well as others changed it up a bit. I omitted the Mushroom soup and replaced it with Campbells Cream of chicken Verde. I also omitted the chicken broth for fear of it being to runny. And lastly, instead of 1 cup of cheese I used about 4 cups of pre-shredded pepper jack cheese and chopped green onions and black olives on top. My family loved it! Easy and quick!


I used this recepie, I used flour tortillas instead of corn and used Rotel, also El pato sauce, we enjoy spicy..


i used nacho cheese soups instead of the ones listed and put red enchilada sauce on top of the whole thing. Hubby loved it(he likes recipes often liked by picky children), i will make this again.