Turkey Or Chicken Sopa Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put the chicken into a mixing bowl. Add the chicken soup, mushroom soup, green chiles and broth. Mix well.
• 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.

Steps:

• Preheat oven to 350 degrees.
• Lightly oil or spray a casserole dish with non-stick cooking spray, set aside.
• In a heavy skillet, warm the oil and sauté onion until limp, 2 to 3 minutes.
• Stir in turkey and warm slightly.
• Add the tomatoes and green chilies, bring to boiling, remove from heat and stir in sour cream or yogurt; mix well.
• Place about 1/2 cup turkey mixture in the bottom of prepared casserole, top with half the cut tortillas, overlapping slightly.
• Divide the remaining sauce and pour over tortillas, top with 1/2 cup shredded cheese.
• Make another layer with cut tortillas, top with remaining turkey mixture and sprinkle with remaining cheese.
• Bake for 40 to 50 minutes.

Steps:

• Melt butter in saucepan, then add onions.
• Cook until tender.
• Add green chilies, taco sauce, three soups, and turkey or chicken.
• Place a layer of tortillas on bottom of 2-inch deep casserole dish.
• Place alternate layers of soup mixture, tortillas and cheese on top.
• Repeat for 3 layers, making sure top layer is cheese. Bake at 350°F for 30 minutes to one hour, or until cheese is melted.

Steps:

• Over an open flame gas burner or under a preheated broiler, roast the poblanos, turning them occasionally, until the skins are lightly but evenly charred. Steam the poblanos until cool in a closed paper bag. Rub away the burned skins, slit the poblanos open along one side and discard the seeds. Open each poblano out flat.
• In a small, heavy skillet over low heat, toast the oregano, stirring often, until it is fragrant and lightly browned, about 5 minutes. Remove and cool.
• In a medium skillet over moderate heat, warm 3 tablespoons oil. Add the onions, garlic, cumin and cooled oregano. Cover and cook, stirring once or twice, until almost tender, about 10 minutes. Add the stock, salsa verde, chiles and 2 teaspoons salt. Bring to a simmer, then lower the heat, partially cover, and cook, stirring once or twice, until slightly thickened, about 20 minutes. Remove from the heat and cool. Stir in the cilantro. Set aside 4 cups of this sauce. In a medium bowl, stir the remaining sauce into the chicken.
• In a medium skillet, warm 1 cup oil. When it is hot but not smoking, fry the tortillas, 1 at a time, turning them once with tongs, until they are flexible; do not allow them to become crisp. Drain the tortillas on paper towels.
• Position a rack in the middle of the oven and preheat to 425 degrees F. Lightly coat a rectangular 9 by 13-inch glass baking dish, or any attractive ovenproof serving dish, with nonstick spray or canola oil.
• Arrange 8 of the tortillas in an overlapping layer in the bottom of the dish. Spread half the chicken mixture evenly over the tortilla layer. Top with 8 more tortillas, overlapping them as necessary. Sprinkle 1/2 the Monterey Jack and 1/2 the Cheddar over the tortillas. Spread the remaining chicken mixture over the cheese. Arrange the poblanos in a layer over the chicken, overlapping them if necessary. Spread the reserved 4 cups sauce over the poblanos. Arrange the remaining 8 tortillas over the sauce. With a spatula, spread the sour cream over the tortillas. Top with the remaining Jack and Cheddar cheeses.
• Bake until the top is lightly browned and the sopa is bubbling, about 45 minutes.
• Let rest on a rack about 5 minutes before serving. Serve the sopa hot, topping each portion with a dollop of sour cream and a sprig of cilantro, if desired.
• Bring a saucepan of water to a boil. Add the tomatillos and serranos, lower the heat, and simmer until tender, about 10 minutes. Drain and cool in ice water. Core the tomatillos.
• In a blender, combine the tomatillos, half of the cilantro leaves, serranos, onions, garlic and 1/2 teaspoon salt. Puree on low speed for 30 seconds. Scrape down the sides of the blender jar and puree again until smooth.
• Transfer to a bowl. Finely chop the remaining 3/4 cup cilantro. Stir the cilantro and green onions into the salsa. Adjust the seasoning, adding salt to taste and stirring in up to 1 teaspoon sugar, to taste, if the salsa seems bitter. Use immediately, or refrigerate for up to 3 days.

Steps:

• Preheat the oven to 375 degrees F. Brush an 8 x 8-inch casserole dish with oil. Set aside.
• In a large skillet over medium heat, heat the oil. Add the raw noodle bundles, and saute turning with a pair of tongs until golden brown on both sides, about 5 minutes. Transfer the noodles and any pieces to a plate.
• Saute the onion in the same skillet, over medium heat, until light golden, about 4 minutes. Add the garlic, ground coriander, oregano, chile powder, and bay leaf, stirring until fragrant, about 30 seconds. Add the tomatoes and the chipotles, increase the heat to high, and cook for 2 minutes, until thickened. Add the broth and noodles to the skillet and season with salt and pepper to taste. Bring to a gentle simmer, lower the heat and cook for 5 minutes, breaking up the noodles with a spoon. Stir in the turkey. Turn the mixture into the casserole dish. Sprinkle the cheese over and cover with foil. Bake for 30 minutes.
• In a small serving bowl, stir together the sour cream and fresh coriander. Serve the casserole with the flavored sour cream and the lime wedges on the side.

Steps:

• Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
• Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
• Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.

Steps:

• Heat oven to 325°F. Grease 6 (2 1/2-cup) individual baking dishes (ramekins) or oven-proof bowls with shortening or cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Stir in soups, broth, chiles, garlic powder and chicken. Remove from heat. Stir in tortilla pieces and 1 cup of the cheese.
• Spoon mixture evenly into baking dishes. Sprinkle evenly with remaining 1 cup cheese.
• Cover; bake 45 minutes or until bubbly. Uncover; bake 15 minutes longer or until golden brown.