Chicken Sopes

Chicken Sopes

In this recipe:

based on 7 reviews
This Looks YUMMY!
31
30 min.
prep
90 min.
total
16 to 18 sopes

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!

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)
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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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Yummmmmyyyyy!!!

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!!!

- Richard Tucker from CA

chicken sopes

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

- sofia vasquez from SAN LORENZO, CA

mexican chicken sopes

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

- Mary Winch from Manchester, IA

Mexican Chicken Sopes

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.

- JIM APLIN from ORLANDO, FL

Mexican Sopas

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.

- Donna Torres from Seattle, WA

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving

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

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