Name: Chicken Sopes
Prep time: 10 s
Cook time: 43 s
Total time: 53 s
Yield: 8
Cuisine: mexicano
Ingredients: 1 pound bonelessskinless chicken breast halves; 1 tablespoon vegetable oil; 1 medium onionchopped; 1 large green bell pepperchopped; 2 cloves garlicfinely chopped; 1 large tomatochopped; 1 jalapeñoseeded and chopped; 1 teaspoon Maggi® Granulated Chicken Flavor Bouillon; 8 premade sopes; 1 to 1 ½ cups fat free refried beanswarmed; 1/2 head iceberg lettucefinely shredded; Grated queso fresco (optional); Salsa (optional)

Make It

Step 1

Place chicken in medium saucepan; cover with water. Bring to a boil. Reduce heat to medium-low; cover. Cook for 15 minutes or until chicken is no longer pink. Set chicken aside to cool. Drain, reserving ¼ cup of the cooking liquid.

Step 2

Heat oil in same saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender.

Step 3

Shred chicken and return to saucepan.

Step 4

Stir in tomato, reserved cooking liquid, jalapeño and bouillon. Cover; cook over low heat for 10 minutes or until most of liquid is absorbed.

Step 5

Meanwhile, spray sopes on both sides with olive oil cooking spray or brush lightly with olive oil. Place on baking sheet and warm in 400° F oven for 10 to 12 minutes.