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Chicken Sopes

Chicken Sopes
Makes:
16 to 18 sopes
Prep Time:
30
minutes
Total Time:
90
minutes
based on
7 reviews
This Chicken Sopes recipe, inspired by a traditional dish from Culiacán, features a tortilla flour base topped with chicken. Try it with your favorite toppings!

In this recipe:


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Ingredients:

  • 1 pound 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 jalapeño, seeded and chopped
  • 2 tablespoons MAGGI Granulated Chicken Flavor Tomato Bouillon
  • 2 cups corn tortilla mix
  • 1 1/3 cups hot water
  • Vegetable oil for deep frying
  • 1 can (16 ounces) refried beans, warmed
  • 1/2 head iceberg lettuce, finely shredded
  • 1 cup (4 ounces) 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, jalapeño 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.


Reviews:

Review This Recipe
  •  Star(s)

    Yummmmmyyyyy!!!

    Richard Tucker from CA

    I made this for my cooking class and then for dinner at home!! I really love this recipe!! Its really good i made the sopes and then i used the meat and made burritos!! Its so Great!!!

  •  Star(s)

    chicken sopes

    sofia vasquez from SAN LORENZO, CA

    ohhh my definitely a five star. The chicken was so tender and moist with lots of flavor. I will definitely make this again.

  •  Star(s)

    mexican chicken sopes

    Mary Winch from Manchester, IA

    Good!!! Fairly easy to make and doubled the recipe and they are all gone. A big hit!!!

  •  Star(s)

    Mexican Chicken Sopes

    JIM APLIN from ORLANDO, FL

    I just made these tonight for dinner tonight & my friends liked them so much they wanted the recipe! Ended up making another batch so I can have some for lunch.

  •  Star(s)

    Mexican Sopas

    Donna Torres from Seattle, WA

    I cook this recipe for my family and it was a big hit. I perpared a little more than what the recipe calls for so I could save it for the following night, but there was no leftovers. This was a very tasty dish :D.

  •  Star(s)

    Heaven

    Wanda Barrett from OAKHURST, CA

    These are so good they are wonderful for your parties.

  •  Star(s)

    mexican chicken sopes

    Patsy Kachur from ISHPEMING, MI

    I did these last night for family and friends. They are not hard to make and are great to eat. My adult friends loved them and the children wanted more! Will definitely make again.

Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Chicken Sopes

    Ingredients

    • 1 pound 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 jalapeño, seeded and chopped
    • 2 tablespoons MAGGI Granulated Chicken Flavor Tomato Bouillon
    • 2 cups corn tortilla mix
    • 1 1/3 cups hot water
    • Vegetable oil for deep frying
    • 1 can (16 ounces) refried beans, warmed
    • 1/2 head iceberg lettuce, finely shredded
    • 1 cup (4 ounces) 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, jalapeño 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.

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