Chicken Sopa (Mexican)
A hearty Mexican chicken soup layered with tortillas, cheeses, and flavorful spices, perfect for cozy gatherings or family dinners craving bold, comforting flavors.
Ingredients
Instructions
- Cut chicken breasts into 1/2 inch cubes.
- Fry chicken cubes in 3 Tbsp. olive oil.
- Season chicken with salt, black pepper, white pepper, cumin, and paprika while frying.
- Cut tortillas in half and then into strips, creating four strips per tortilla.
- Boil and combine both cans of cream of chicken and mushroom soups with chicken broth in a saucepan.
- Grease a 9 x 13 baking dish and cover its bottom with half of the tortilla strips.
- Spread half of the cooked chicken cubes over the tortilla layer.
- Spread half of the salsa over the chicken.
- Season with the spices used during frying.
- Sprinkle half of each shredded cheese over the layer.
- Repeat the layering process: tortillas, chicken, salsa, spices, and cheese (except do not add cheese in the second layer).
- Pour the soup mixture over the assembled layers in the dish.
- Top with the remaining cheese and sprinkle ground parsley leaves for appearance.
Tips & Substitutions
For added flavor, consider marinating the chicken in lime juice and spices before cooking. If you want a milder dish, use regular Monterey Jack cheese instead of the jalapeno variety. You can also substitute black beans for some of the chicken for a heartier vegetarian option. This recipe is versatile and can be adapted like other Mexican recipes.
Serving Suggestions
This Chicken Sopa pairs well with a simple side salad or Mexican rice for a complete meal. Serve with sour cream, avocado slices, or fresh cilantro on top. For a delightful variation, try serving it alongside Cheese-N-Chicken Enchiladas for a flavorful Mexican feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally. Adding a splash of chicken broth can help maintain moisture during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Sopa (Mexican) contains roughly 1227 calories, with 57g protein, 38g carbohydrates, and 94g fat. It is an excellent source of protein (115% of the Daily Value), calcium (31% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1696mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of cheese for this recipe?
Absolutely! While the recipe calls for cheddar and Monterey Jack with jalapenos, you can experiment with other cheeses like pepper jack for extra heat or a mild cheese like mozzarella for a creamier texture. Just ensure the cheese melts well.
How can I make this dish spicier?
To increase the heat, use spicier salsa or add diced fresh jalapenos between the layers. You could also sprinkle some cayenne pepper or red pepper flakes into the soup mixture for an extra kick. Adjust to your personal heat preference.
Can I prepare this dish ahead of time?
Yes, you can assemble the layers ahead of time and store them in the refrigerator for up to 24 hours before baking. Just cover it tightly with foil. When ready to bake, remove the cover and bake as directed, adding a few extra minutes if cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).