| Saute chopped onion in a lightly greased skillet over med-high heat for 5-6 minutes or until tender. Stir in next 6 ingredients. Remove from heat. Tear corn tortillas into bite size pieces, and stir into soup mixture. Stir in half of the cheese. Spread chicken mixture into buttered 2 1/2 c. ramekins or 9X13 pan and top evenly w/ remaining cheese. Bake, covered, at 325 for 45 minutes or until bubbly. Uncover and bake 15 more minutes or until golden brown. Note: Chicken Sopa may be made ahead. Just assemble, cover tightly, and freeze up to one month. Thaw in refrigerator overnight, let stand at room temperature for 30 minutes, and bake as directed. A special thanks to a FamilyCorner.com community member for this recipe. Thanks "mindybean"! For submitting this recipe and getting it featured in this newsletter, this member has earned their official "Chef Guy" icon!
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