During the holidays, my niece and nephew decided to celebrate one evening with a Mexican feast, and it was wonderful. One of the best dishes was Chicken Sopa, and I’m sharing the recipe with you. It’s a very flexible recipe…
1 chicken, cooked, boned 1-2 cans cream/chicken soup
3-4 cans diced chiles      1 pkg corn tortillas
1-2 pints sour cream      1-2 cups grated cheddar cheese
Chicken is best if shredded/pulled apart. Combine all ingredients except tortillas. Layer in a 12x9x2″ pan, starting with tortillas and following with the mixture. Repeat. Bake at 350 degrees for about 45 minutes, or until bubbly and the tortillas are soft.