Chicken Sopa Seca
This is something I used to make quite often some 20 years ago. I used a vegetarian chicken substitute, of course). We really liked it. When our church requested recipes for a fund-raising cookbook, the my version was one of a handful that I submitted. Here is the note that I added to that recipe: "Mexican meals often include “Sopas Secas” (dry soups) - which are actually not “soupy” at all, but rather rice, pasta or tortillas, prepared to accompany the main dish. A typical “sopa seca” is the Spanish Rice frequently served is a side dish in Mexican Restaurants. With the addition “FriChik,” this rice and tortilla dish becomes a delicious main course." -LuAnn
I'm posting the original recipe here, since I know most of you aren't vegetarians.
Makes 6 servings.
2 cups coarsely crused Fritos or tortilla chips
2 cups cooked chicken
2 cups cooked rice, cooled (that is 2 cups after cooking)
1 can condensed cream of chicken soup
8 ounces sour cream
2 cups chicken broth
1 small can diced green chilies, drained
Salt and pepper
2 cups shredded Monterey-Jack cheese
Preheat the oven to 350 degrees.
Spread chips into the bottom of an 8x10-inch glass pan.
Spread chicken over chips.
Sprinkle rice over chicken.
In a bowl, whisk together condensed soup, sour cream, chicken broth, chilies and salt and pepper to taste; pour over layered ingredients in pan.
Sprinkle top with shredded cheese.
Cover casserole with aluminum foil.
Bake in the preheated oven for 30 minutes, or until bubbly hot throughout.
Source: Adapted from the Country Sampler, 1982 - a marketing cookbook prepared for Century 21. (This was a gift cookbook given to us by our realtor when we purchased our first home in 1985. It was probably about then that I first made this recipe). Edited and posted by LuAnn for KRT.