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.
Step 6
Fill each sope with about 2 tablespoons refried beans and ¼ cup chicken filling. Top with lettuce, queso fresco and salsa.
