CHICKEN ENCHILADA SOPA
Chicken Enchilada Sopa Ingredients:

2 Tablespoons Butter or Margarine
1 Medium Onion, Chopped
2 Cloves Garlic, Chopped
3 Cans Swanson Chicken Broth
3 Cups Tortilla Chips, Crushed (Measure then crush)

3 Cups Chicken, Cooked and Diced
2 (4 oz.) Cans Diced Green Chilies
1 (10 oz.) Can Diced Tomatoes and Green Chilies (Rotel)
or 1 1/4 Cups Salsa

1 Cup Sour Cream
1/4 Cup Fresh Cilantro, Minced

Mozzarella Cheese, Shredded
Cheddar Cheese, Shredded
Melt margarine in Dutch oven on medium heat. Add onion and garlic cloves, stirring constantly until fragrant. Add chicken broth and bring the mixture to a boil. Add crushed tortilla chips and remove the Dutch oven from heat. Cover and let stand for 10 minutes to dissolve chips. Stir as needed.

Add chicken, green chilies and diced tomatoes and green chilies to the broth/tortilla chip mixture. Cook over medium heat until thoroughly heated, but do not allow to boil. Remove from heat.

Stir in sour cream and fresh cilantro. Serve immediately.

Sprinkle each serving with mozzarella and cheddar cheeses.
Yield: 8, 1 Cup Servings
This recipe compliments of Kansas State University Dining Services
This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen.
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