Mexican chicken sopes

Based on 5 ratings
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Difficulty

Easy 👌
25
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
450 g chicken breast halves (boneless, skinless)
1 tbsp vegetable oil
onion
bell pepper (green)
2 cloves garlic
tomato
jalapeño
1 tsp chicken bouillon (powdered)
sopes (store-bought)
120 g refried beans (fat-free)
½ head iceberg lettuce
olive oil
queso fresco for serving
salsa for serving
Metric
Imperial

Utensils

  • oven
  • large saucepan with lid
  • cutting board
  • knife
  • cooking spoon
  • baking sheet
  • parchment paper

Nutrition per serving

Cal
230
Protein
18g
Fat
4g
Carb
33g

Step 1/6

Preheat oven to 200°C/400°F. Chop onion, bell pepper, garlic, and tomato. Deseed jalapeño and chop. Slice lettuce. Place chicken breast in a saucepan and cover with water. Bring to a boil, then reduce heat to medium-low and cover with a lid. Cook for approx. 15 min., or until chicken is no longer pink. Set aside to cool. Drain, reserving some of the cooking liquid.
  • 1 onion
  • 1 bell pepper
  • 1 tomato
  • 2 cloves garlic
  • 1 jalapeño
  • ½ head iceberg lettuce
  • 450 chicken breast halves
  • oven
  • large saucepan with lid
  • cutting board
  • knife

Preheat oven to 200°C/400°F. Chop onion, bell pepper, garlic, and tomato. Deseed jalapeño and chop. Slice lettuce. Place chicken breast in a saucepan and cover with water. Bring to a boil, then reduce heat to medium-low and cover with a lid. Cook for approx. 15 min., or until chicken is no longer pink. Set aside to cool. Drain, reserving some of the cooking liquid.

Step 2/6

Heat oil in the same saucepan over medium-high heat. Add chopped onion, bell pepper, and garlic. Sauté, stirring occasionally, for approx. 3 – 4 min., or until tender.
  • 1 tbsp vegetable oil
  • cooking spoon

Heat oil in the same saucepan over medium-high heat. Add chopped onion, bell pepper, and garlic. Sauté, stirring occasionally, for approx. 3 – 4 min., or until tender.

Step 3/6

Shred chicken and return to saucepan.
  • cutting board

Shred chicken and return to saucepan.

Step 4/6

Stir in chopped tomato, some of the reserved cooking liquid, chopped jalapeño, and bouillon. Cover with lid and cook over low heat for approx. 10 min., or until most of liquid is absorbed.
  • 1 tsp chicken bouillon (powdered)
  • 60 ml cooking liquid

Stir in chopped tomato, some of the reserved cooking liquid, chopped jalapeño, and bouillon. Cover with lid and cook over low heat for approx. 10 min., or until most of liquid is absorbed.

Step 5/6

Meanwhile, transfer sopes to a baking sheet and brush both sides with olive oil. Toast at 200°C/400°F oven for approx. 10 – 12 min.
  • 8 sopes (store-bought)
  • olive oil
  • baking sheet
  • oven
  • parchment paper

Meanwhile, transfer sopes to a baking sheet and brush both sides with olive oil. Toast at 200°C/400°F oven for approx. 10 – 12 min.

Step 6/6

Top each sope with warm refried beans and the chicken and vegetable filling. Garnish with lettuce, grated queso fresco, and salsa to taste. Enjoy!
  • 120 refried beans
  • queso fresco for serving
  • salsa for serving

Top each sope with warm refried beans and the chicken and vegetable filling. Garnish with lettuce, grated queso fresco, and salsa to taste. Enjoy!