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Chicken Sopes topped with all the goodies and served on a white platter with avocado slices and lime.
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4.25 from 4 votes

Chicken Sopes

This Chicken Sopes recipe or receta de Sopes de Pollo, is an all star easy to follow recipe that yields the best chicken sopes you will ever have. So yummy!
Prep Time35 mins
Cook Time45 mins
Total Time1 hr 20 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 12
Calories: 152kcal
Author: Mexican Appetizers and More

Ingredients

  • 1 Pound chicken breast
  • 1 can 20.5 oz refried pinto beans I used the
  • 1 8 ounce can GOYA tomato sauce (could also use another brand of tomato sauce)
  • 1 red onion chopped
  • 1 green bell pepper chopped
  • 1 cup lettuce chopped
  • 1 or 2 roma tomatoes chopped
  • 1/4 cup cilantro chopped
  • 1 serrano or jalapeño pepper chopped
  • 1 green pepper chopped
  • 2 cloves garlic finely chopped
  • 1 avocado chopped
  • 1 container sour cream
  • queso fresco crumbled
  • vegetable oil for cooking
  • paprika to taste
  • salt and pepper to taste
  • 1 lime cut into halves

SOPE DOUGH PREPARATION

  • 2 cups MASECA Instant Corn Masa Flour will find in the flour aisle or the International food section of your supermarket
  • 11/2 Cups water may need more as you go

SAUCES

  • salsa roja mexican red sauce (found in the international or spanish aisle of supermarket)
  • salsa verde homemade or store bought (found in the international or spanish aisle of supermarket)

Instructions

Boil Chicken Breasts

  • Rinse chicken breasts under cool running water. Place in a pot with enough water to cover and cook over medium heat for 20 minutes. 
    Once done, remove chicken and let cool for a few minutes. Reserve about half a cup of broth the chicken was cooked in. 
    Shred chicken with two forks. Set aside.

Chopping

  • Chop the onion, peppers, tomatoes, lettuce, cilantro and garlic. Cut avocado into small cubes and sprinkle with some lime (this prevents the avocado from discoloring). Set all ingredients aside.Be careful not to rub your eyes after cutting the serrano pepper.

Sope Dough Preparation

  • Mix 2 cups of the MASECA Instant Masa Corn Flour with 1 1/4 cups of water in a bowl. With clean hands mix corn flour with water and knead until a uniform dough forms (until the dough is no longer sticky in you hands.) If the dough is to dry, add in a little more water and if dough is two sticky add more corn flour.
  • Form about a 2 inch balls of dough and place one at a time in a Ziploc bag. Flatten with a rolling pin and with the rim of a glass, or biscuit cutter, press down to cleanly cut a disk (circle). Remove dough circle from the Ziploc bag. Incorporate the dough scraps left in bag back into a bowl and form into more balls (whatever is left). 
    Repeat all the same process with the rest of the balls. 
    Lay out your circles on a tray. Cover with a damp paper towel to keep moist while you start to heat disks and form sopes.

Forming Sopes

  • Add a teaspoon of oil to a cast iron pan and spread oil around pan with a napkin. Heat cast iron over medium heat for a few minutes until pan is quite hot. Add NO MORE than two sope dough circles at a time to pan and cook for about 3 to for 4 SECONDS on each side. 
    Remove from heat and lay on a plate. Immediately, using your fingers, spread dough from the center out to edge to form a wall, pinch along the sides. Be careful dough is hot. Repeat with second sope. 
    You must work quickly to form walls or dough will harden...this is why we do two at a time. Set aside. 
    Now go back and repeat the same exact process with the rest of the dough circles.

Frying Sopes

  • Now you are ready to fry the sope bowls. In a frying pan or cast iron pan, add about an inch or a little more of vegetable oil. Heat oil over medium heat. Cook a few sopes at a time and fry on each side for a few minutes until golden brown and sides are a little crispy. Remove and drain on paper towels.

Chicken Mix

  • Time to finish the chicken. In a pan add about two tablespoons of oil and heat over medium heat for a minute. Add half the mixture of the red onion, all the bell pepper and serrano. Saute for about 5 minutes and add garlic. Cook for 2 minutes. 
    Now add the chicken and paprika, salt and pepper to taste and mix all together. Add the whole can of Goya sauce to chicken and the 1/2 cup of reserved broth. Continue cooking for 10 minutes until broth evaporates.

Filling Sopes

  • Warm the refried beans in the microwave for 1 minute or in a saucepan over low to medium heat for a few minutes. Add about 1 tablespoon of bean mixture to each sope bowl and spread. 
    Now add chicken mixture to each. Mix the lettuce, tomato and remaining red onion together and now top each sope with salad mixture. 
    Add a teaspoon of sour cream to each (optional.) 
    Slice queso fresco and crumble with fingers. Add queso fresco to sopes. 
    Add avocado cubes (optional). Finally sprinkle cilantro on each.
  • Serve 1 to 2 chicken sopes per person with sauces. Enjoy!

Nutrition

Serving: 12g | Calories: 152kcal | Carbohydrates: 19g | Protein: 10g | Fat: 4g | Cholesterol: 24mg | Sodium: 54mg | Potassium: 346mg | Fiber: 3g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 21.5mg | Calcium: 42mg | Iron: 0.7mg