Delicious Chicken Sopa Casserole Perfect for Dinner Tonight
As we gather around the table, the tantalizing aroma of a hearty casserole fills the room. The sizzle of onions and the soft melt of cheddar cheese bring us all together, ready to share in a delicious meal. Today, I invite you to indulge in my Chicken Sopa Casserole recipe – a blend of Brazilian and American cuisine that is sure to warm your soul and tickle your taste buds.
Growing up in both Brazil and America, I was exposed to a variety of flavors and cooking styles. I honed my skills in the kitchen, combining the best of both cultures into my dishes. The Chicken Sopa Casserole is no exception – it perfectly blends the savory spices of Brazil with the creamy goodness of American comfort food.
With each bite of this luscious casserole, you’ll experience the fullness of flavor that only comes from using fresh ingredients and skilled preparation. From tender chunks of boneless chicken to the crispy crunch of corn tortillas, every aspect of this dish is carefully crafted to perfection.
So whether you’re looking for a hearty family dinner or an impressive potluck contribution, my Chicken Sopa Casserole is sure to leave all your guests coming back for seconds (and maybe even thirds!). Join me as we embark on a culinary journey that marries two distinct cultures into one irresistible meal.
Why You’ll Love This Recipe
Dear fellow food enthusiasts,
Let me introduce you to a recipe that will make your taste buds dance with joy. This chicken sopa casserole is a masterpiece, blending the flavors of creamy chicken soup and Mexican-style sopa seca into an unforgettable dish.
Now, I know what you might be thinking: “Why would I love this recipe? What makes it so special?” Well, let me tell you why.
First of all, let’s talk about the ingredients. This recipe calls for boneless chicken cut into bite-size pieces, which is cooked on medium-high heat until golden brown. Then, we add onion and green chilies to the bottom of the dish before layering corn tortillas on top. The mixture includes cans of condensed cream chicken soup and cream of mushroom soup, creating a deliciously creamy sauce.
But that’s not all – this recipe also includes shredded cheddar cheese for an added layer of flavor. And just when you thought it couldn’t get any better, we top it off with butter and chopped tortilla chips for a crunchy finish.
But why else should you love this recipe? For starters, it’s incredibly easy to make. With just a handful of ingredients and simple instructions, even novice chefs can whip up this delicious casserole in no time.
But perhaps most importantly, this recipe delivers big on flavor without breaking the bank. With its affordable ingredients and ample portions, this chicken sopa casserole is perfect for feeding your family or entertaining guests.
So there you have it. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish for your next gathering, this chicken sopa casserole is sure to impress. Trust me – once you try it, you’ll wonder how you ever lived without it.
Sincerely,
A fellow foodie.
Ingredient List
Here are the ingredients you are going to need to make this mouth-watering chicken sopa casserole recipe:
- 1 medium onion, chopped
- 3 tablespoons of canola oil, divided
- 2 cups of cooked chicken cut into bite-size pieces
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 (10 oz) can condensed cream of mushroom soup
- 1 (4 oz) can chopped green chilies
- 1 (16 oz) jar salsa
- 1 cup of sour cream
- 1 pound of grated cheddar cheese
- 12 corn tortillas, cut into bite-size pieces
These ingredients are perfect for this savory dish. Don’t hesitate to pick these up from the store and give it a try!
The Recipe How-To
Now that we have all the ingredients ready, it’s time to dive into the cooking part of this delicious recipe. Follow these steps and create a warm and creamy Chicken Sopa Casserole that you will never forget.
Step 1: Cook the Chicken
Firstly, preheat your oven to 350°F. Then, in a large skillet, cook 1 medium onion, chopped, in 3 tablespoons canola oil over medium-high heat until tender. Add 1 pound boneless chicken, cut into bite-size pieces; cook and stir until no longer pink.
Step 2: Add the Creamy Base
Remove the pan from heat and add one can (10-3/4 oz) condensed cream of chicken soup and one can (10 oz) condensed cream of mushroom soup. Season with 1/2 teaspoon ground coriander. Combine well.
Step 3: Layer The Casserole
In a 9×13 inch baking dish greased with butter, evenly spread about 1 cup of the chicken sopa mixture on the bottom. With a layer of corn tortillas laid over the layer of chicken sopa, then followed by another layer of chicken sopa mixture on top of tortillas, continue the process one more time making layers two times each ending with a layer of sopa mixture.
Final Step: Bake and Serve
Top with 2 cups Cheddar cheese, shredded, and cover with foil. Place in oven for around 20 minutes or until cheese is melted completely, remove foil then return back to oven for another 5-7 minutes until nicely browned, as desired. Use fork to poke gently; if it’s hot enough it’s all set to serve! Sprinkle with chopped green onion if you like, enjoy your warm and melty casserole!
Substitutions and Variations
When it comes to cooking, making a few substitutions can often result in an entirely new and delicious creation. Here are some ideas for variations on the Chicken Sopa Casserole recipe:
– Vegetarian version: To make a vegetarian version of this casserole, simply omit the chicken and substitute with cubed vegetables such as zucchini or eggplant.
– Beef version: Instead of chicken, use ground beef or sliced beef strips for a heartier variation on this recipe.
– Cheese variations: Instead of using cheddar cheese, try substituting with other flavors such as mozzarella or pepper jack to give the dish a different flavor profile.
– Tortilla variations: If you want to change up the tortillas, try using flour tortillas instead of corn which will make the dish softer and milder.
– Spice it up: Experiment with different levels of heat by adding different types of chilies such as jalapeño or habanero peppers.
These are just some examples to get you started. Don’t be afraid to experiment and make the recipe your own. With a little creativity and ingenuity, you can take this Chicken Sopa Casserole to even greater heights.
Serving and Pairing
Once you have mastered the art of making this mouthwatering chicken sopa casserole, it’s time to think about how to serve and pair it. This casserole makes a hearty and filling meal on its own, but it can be enjoyed with some sides to make it a complete feast.
Serve warm slices of this delicious casserole with a simple green salad, mixed vegetable stir-fry, or roasted vegetables for a balanced meal filled with nutrients. You could even have some steamed rice or quinoa on the side to soak up that delicious sauce.
For a spicier twist, add jalapenos or some hot sauce on top of your servings. These will add an extra kick to your taste buds and elevate the flavors in each bite.
A refreshing beverage that will not only quench your thirst but also compliment the dish is a glass of iced tea or lemonade. The flavors and acidity of these drinks would contrast nicely with the creamy texture of the casserole.
This chicken sopa casserole is perfect for potlucks, family gatherings or even as a special treat for yourself. Enjoy it as you please, and let your taste buds be in awe of the heavenly combination.
Make-Ahead, Storing and Reheating
Just like any other casserole, this chicken sopa casserole recipe can be made ahead of time and stored in the fridge or freezer for later use. Simply follow the recipe instructions up until the baking step, then cover and refrigerate or freeze.
If you’re keeping it in the fridge, make sure to cook within two days. If you’re storing it in the freezer, it will last for up to three months. Before reheating, make sure it’s completely defrosted (if frozen) and remove the covering.
To reheat the chicken sopa casserole, preheat your oven to 375°F (190°C) and cook for 20-25 minutes or until heated through. Make sure to cover with foil while reheating so it doesn’t dry out in the oven. Alternatively, you can reheat individual portions in a microwave-safe dish in the microwave for about 2-3 minutes on high power.
Keep in mind that reheating times may vary based on your oven or microwave’s wattage and settings. Just remember to keep an eye on it while reheating to avoid overcooking and drying out the casserole.
Note: If you plan to store leftovers for later consumption, divide it into individual servings and store in airtight containers in the fridge or freezer to ensure freshness.
Tips for Perfect Results
Now that you have all the necessary ingredients to make this delicious chicken sopa casserole, it’s time to dive into some helpful tips that will allow your dish to become a masterpiece. From cooking the chicken to adding the right amount of cheese, every detail counts when aiming for perfection. I am here to share my tried and true tips for ensuring that your chicken sopa casserole is impeccable every time.
To start, it’s crucial to cook the chicken correctly. Cut the boneless chicken into bite-sized pieces and cook it on medium-high heat with one tablespoon of canola oil until it turns golden brown. Be careful not to overcook it, as doing so will result in dry and tough chicken.
The key is to add the green chilies, chopped onions, and cream of mushroom soup after cooking the chicken on medium-high heat. Doing this will help release all of their flavors while cooking and create a delicious base for your casserole.
Don’t forget about seasoning! The combination of ground coriander, garlic, salt, and pepper creates an irresistible flavor profile that elevates the dish’s taste. Add as much or as little as you desire; it’s all about finding the perfect balance.
When constructing your casserole layers, alternate between corn tortillas and the chicken-soaked mixture generously. After each layer, sprinkle some shredded cheddar cheese to complement the bold flavors. A little butter at the bottom also helps stop sticking.
Baking your casserole in a preheated oven at 350 degrees Fahrenheit for around 25-30 minutes will allow all ingredients to meld together nicely. Check often towards the end of baking time because every oven varies. When ready, remove from oven and let cool for at least five minutes before serving.
Finally, don’t be afraid to experiment with different variations and substitutions once you’ve mastered the original recipe! For instance, you may swap out the cheddar cheese for a spicier variety like pepper jack or use fresh cilantro as a garnish. The possibilities are endless.
Using these tips for perfect results will undoubtedly make your chicken sopa casserole the best one you’ve ever made!
Bottom Line
with a persuasive text:
Now that you have learned how to prepare this delicious and hearty Chicken Sopa Casserole, I can confidently say that you’ll be eager to make it again and again. One of the great things about this recipe is that it can easily be customized to your liking. You can switch out ingredients to make it spicier or milder, tackier or creamier, or even add in some of your favorite vegetables!
So why not give this recipe a try? It’s the perfect meal for a cozy night in or for serving a big crowd. Plus, it’s incredibly easy to prepare and requires only a few simple ingredients that are easy to find at your local grocery store. Not only is it delicious, but it’s also quite affordable and the leftovers are even better the next day!
So gather your family or friends together and get ready for an amazing meal with my Chicken Sopa Casserole recipe. I guarantee that they will all be asking for more!
Chicken Sopa Casserole Recipe
Ingredients
- 2 (10 3/4 ounce) cans cream of chicken soup
- 1 cooked and boneless chicken, cut into bite size pieces (reserve some broth.)
- 2 (3 ounce) cans chopped green chilies
- 12 corn tortillas, torn in bite sized pieces
- 1 lb grated cheddar cheese
- 1 medium chopped onion
- butter
Instructions
- Boil whole chicken until meat falls off bone.
- Bone chicken. Reserve broth.
- Cook chopped onions in butter until translucent.
- Mix all ingredients in large bowl, adding enough broth to moisten. I usually add about 1/2 cup.
- Bake in 13x9-inch pan at 350°F for 45 minutes.
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.