HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Ethnic -> North & South America Mexican Chicken Sopes Recipe Rating: N/A Printer Friendly Recipe submitted by submitter Ingredients   (view qty in metric system instead) 1 lb. boneless, skinless chicken breast meat 1 tablespoon vegetable oil 1 medium onion, chopped 1 large green bell pepper, chopped 1 large clove garlic, finely chopped 1 large tomato, chopped 1 jalapeņo, seeded and chopped 2 tablespoons Granulated Chicken Flavor and Tomato Bouillon 2 cups corn tortilla mix 1 1/3 cups hot water Vegetable oil for deep frying 1 can (16 oz.) refried beans, warmed 1/2 head iceberg lettuce, finely shredded 1 cup (4 oz.) grated queso fresco Salsa (optional) Directions 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. 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, jalapeņo and bouillon. Cover; cook for 10 minutes or until most of liquid is absorbed. 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. 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. HEAT oil for deep frying to 365° F. 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. Yields 16 to 18 sopes Related Recipes •   Easy North and South Mixed Fruit Salad •   Mexican Hot Chocolate •   Mexican Chicken Casserole •   Crisp and Easy South Seas Chicken •   Quick and Easy Mexican Chicken and Beans •   Low Fat Mexican Pizza •   Mexican Pozole •   Mexican Chicken Skillet •   Tamale Chicken •   South of the Border Salad with Creamy Lime Dressing •   North Carolina Barbecued Pork •   South of the Border Pasta Salad •   Mexican Style Chicken Lasagna •   Atole - Mexican Milk Beverage •   Natchez Chicken •   Mexican Meatloaf •   North Dakota Coconut Oatmeal Walnut Cookies •   Fish Tacos •   Turkey Soup with Tortillas •   Lemon Chicken View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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