Green Chile Chicken Sopa
|Cream of celery soup||1 Can (10 oz)|
|Sour cream||2 Ounce|
|Cheese||15 Ounce, shredded|
|Rotisserie chicken||1 , shredded|
|Green chilies||10 , chopped|
|Chives||20 , chopped|
|Extra virgin olive oil||1 Ounce|
|Sliced olives||1 Can (10 oz)|
In a large mixing bowl, combine cream of celery soup, sour cream and 2 oz. of shredded cheese. Mix until well combined. Remove the skin from the chicken and discard. Remove the meat from the chicken and shred with a fork. Add shredded chicken and the green chiles to sour cream and soup mixture. Set half of the chopped chives aside for topping. Add other half to mixture and stir. Cover and refrigerate. Preheat oven to 350 degrees.
Add 1 oz. of olive oil to a pan set at medium heat. Cook each corn tortilla on both sides for a few seconds. Stack cooked tortillas on a plate and cover with a piece of plastic wrap. In a large, square casserole dish, start the first layer. Take six tortillas and completely cover the bottom. Remove the soup mixture from the refrigerator. Using a large spoon, cover the tortillas with one inch of the mixture. Sprinkle 1 oz. of shredded cheese on the first layer. Repeat the process for two more layers, and then top the chicken sopa with a final layer of the remaining cheese. Cover with foil and then bake at 350 degrees for 45 minutes, or until the edges brown. Cut into squares and garnish with sliced olives.
This recipe was excerpted from the book Everything I Eat Nourishes Me: A Cookbook for Body & Soul by Aline Fourier. To see more great stories and recipes from this book you can purchase her book at www.alinefourierstudio.com.