"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Sopa, by Mark Heisler, is from The Lefa L. Seran SNF Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 small can diced green chilies 1 small can jalapeños 2-3 cans cream of chicken soup 1 medium onion 2 pkgs shredded cheese 1 small pkg corn tortillas, quartered 2-3 cups shredded chicken 2 tbsp butter
Sauté onions in butter until translucent. Add green chilies and jalapeños; sauté 5-10 minutes. Add soup and simmer 10 minutes. Pour half of soup mixture into casserole dish; layer with tortillas, then chicken, then cheese. Repeat layers. Cook uncovered at 350º for about 30-40 minutes or until cheese is lightly browned.
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