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Turkey Sopa

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This Turkey Sopa is a comforting, crowd-pleasing casserole that blends the rich flavors of Mexican cuisine with the ease of a home-cooked meal. Layers of tender cooked turkey, creamy mushroom and chicken soups, and zesty Old El Paso taco sauce are nestled between crisp corn tortillas and melted jack and cheddar cheeses. The dish offers a satisfying contrast of textures, from the soft, savory filling to the crunchy tortilla strips on top. It&# 226;€™s an ideal choice for busy weeknights or casual family gatherings, providing a warm, filling main course that everyone will love. Simple to assemble with pantry staples, this recipe delivers big flavor with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 27.2
Description
This Turkey Sopa is a comforting, crowd-pleasing casserole that blends the rich flavors of Mexican cuisine with the ease of a home-cooked meal. Layers of tender cooked turkey, creamy mushroom and chicken soups, and zesty Old El Paso taco sauce are nestled between crisp corn tortillas and melted jack and cheddar cheeses. The dish offers a satisfying contrast of textures, from the soft, savory filling to the crunchy tortilla strips on top. It&# 226;€™s an ideal choice for busy weeknights or casual family gatherings, providing a warm, filling main course that everyone will love. Simple to assemble with pantry staples, this recipe delivers big flavor with minimal effort.
Ingredients
  • 3 cups cooked turkey or chicken, shredded
  • 1/2 cup butter or margarine
  • 1 jar (16 oz) Old El Paso taco sauce
  • 1 medium onion, chopped
  • 1 can (4 oz) diced green chiles, drained
  • 1 can (10.75 oz) cream of mushroom soup
  • 1 can (10.75 oz) cream of chicken soup
  • 1 can (10.5 oz) beef or chicken consommé
  • 1 lb shredded jack cheese
  • 1 lb shredded cheddar cheese
  • 1 package corn tortillas, cut into strips
Directions
  1. 1
    Preheat your oven to 350°F (175°C).
  2. 2
    In a large skillet, melt the butter over medium heat.
  3. 3
    Add the chopped onion to the skillet and cook until tender and translucent.
  4. 4
    Stir in the diced green chiles, taco sauce, cream of mushroom soup, cream of chicken soup, and consommé. Mix well.
  5. 5
    Add the cooked turkey or chicken to the skillet mixture and stir to combine.
  6. 6
    Grease a 9x13 inch baking dish or a 2-inch deep casserole dish.
  7. 7
    Place a layer of tortilla strips on the bottom of the dish.
  8. 8
    Spoon a layer of the turkey and soup mixture over the tortillas.
  9. 9
    Sprinkle a layer of shredded jack and cheddar cheese over the soup mixture.
  10. 10
    Repeat the layers (tortillas, soup mixture, cheese) two more times, ensuring the final layer is cheese.
  11. 11
    Bake for 30 to 60 minutes, or until the cheese is melted and bubbly and the tortilla strips are crispy.
  12. 12
    Let cool for 5-10 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 27.2kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 41.6mg2%
Total Carbohydrate 3.6g2%
Dietary Fiber 0.2g1%
Sugars 0.1g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a crispier top, you can broil the casserole for the last 2-3 minutes of cooking, watching closely to prevent burning.

You can use leftover rotisserie chicken or turkey for a quicker prep time.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.

If you prefer a spicier kick, add diced jalapeños or a dash of hot sauce to the soup mixture.

Keywords: turkey, casserole, sopa, mexican, tortillas, cheese, comfort food, easy dinner, weeknight meal, baked, family friendly, leftovers
Read it online: https://www.chefs-mate.com/recipe/turkey-sopa/