Ingredients Jump to Instructions ↓

  1. 1 pound boneless, skinless chicken breast meat

  2. 1 tablespoon vegetable oil

  3. 1 medium onion, chopped

  4. 1 large green bell pepper, chopped

  5. 1 large clove garlic, finely chopped

  6. 1 large tomato, chopped

  7. 1 jalapeño, seeded and chopped

  8. 2 tablespoons MAGGI Granulated Chicken Flavor Tomato Bouillon

  9. 2 cups corn tortilla mix

  10. 1 1/3 cups hot water

  11. Vegetable oil for deep frying

  12. 1 (16-ounce) can refried beans, warmed

  13. 1/2 head iceberg lettuce, finely shredded

  14. 1 cup (4 ounces) grated queso fresco

  15. Salsa

Instructions Jump to Ingredients ↑

  1. Place chicken in medium saucepan; cover with water. Bring to a boil. Reduce heat to medium-low; cover. Cook for 30 minutes or until chicken is tender. Set chicken aside to cool. Drain and save cooking liquid.

  2. Heat 1 tablespoon oil in saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Shred chicken and return to saucepan. Stir in tomato, 1/4 cup cooking liquid, jalapeño and bouillon. Cover; cook for 10 minutes or until most of liquid is absorbed.

  3. Place tortilla mix in large bowl. Stir in water to make a soft, pliable dough, adding more water if necessary. Shape into 16 to 18 (1 1/4-inch) balls, keeping covered. Press each ball into a 3 1/2-inch diameter circle between pieces of plastic wrap.

  4. Heat large skillet or griddle to medium-high heat. Brush lightly with oil. Cook tortillas for 10 seconds on each side. Immediately pinch edges up to form a rim.

  5. Heat oil for deep frying to 365°F (185°C). Just before serving, fry each sope base for about 30 seconds or until light golden brown. Drain on paper towels. Fill each sope with 1 tablespoon refried beans, 1 rounded tablespoon chicken filling, lettuce, queso fresco and salsa.


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