Boil chicken with can of chicken broth and water, with a dash of salt, pepper, and garlic powder, to taste, for approx. 15 minutes (or until chicken is no longer pink inside).

Remove chicken from pot (discard liquid), and finely shred, and set aside.

Dice all vegetables (tomato, onion, peppers) and add to large pan.

Add spices to vegetable mixture, followed by the shredded chicken. Finally, add water, jalapeno juice, and tobasco sauce. Mix thoroughly.

Bring mixture to a full boil, cover with lid, then reduce temperature and simmer for approximately 15 minutes.

After 15 minutes, remove lid, stir, and continue simmering on low to medium heat until approximately 80% of liquid is absorbed.

Preheat oven to 400º.

Arrange small flour tortillas on a microwave-safe plate. Lightly spray both sides of tortillas with Pam cooking oil and microwave on high for 20-30 seconds. 

On a baking pan/cookie sheet, arrange oven-safe, medium sized bowls, upside down. Lightly spray bowls with Pam.

Take pre-heated flour tortillas and gently stretch them over the bowls, forming your taco salad shell. Lightly spray once more before placing in oven.

Bake for approximately 7-10 minutes, until golden brown and crispy. DO NOT OVER-BAKE. Remove from oven and set aside.

Prepare refried beans, according to instructions on can, and spread lightly on inside of taco salad shell.

Spoon and strain chicken mixture and add inside the shell.

Add lettuce and any other toppings to the taco salad shell.