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You are here: Home / Chicken / Mexican Sopes with Chicken

Mexican Sopes with Chicken

Lori Alcalá, This blog generates income via ads and affiliate links which earn us a small commission.

Chicken Sopes with Green or Red Salsa

If you’re looking for an easy, traditional Mexican dish, look no further than our authentic Mexican sopes, or chicken sopes. Mexican sopes are corn cakes made with the same masa (dough) as corn tortillas or tamales but are slightly smaller and thicker to hold all of your delightful toppings.

Also called pellizcadas (pinched) because the edges are pinched to create a lip, sopes are just as delicious served as an antojito (appetizer) as they are a main dish. Sopes are a popular street food in Mexico, and now you can make them in your own kitchen! And because they’re made with corn, they’re gluten-free.

Sope de Pollo with Salsa Roja

What to Expect from This Recipe

Our Mexican sopes recipe uses pre-made sopes for the ultimate in easy Mexican food cooking. Sopes are made by mixing maize soaked in lime, or masa harina (corn flour), with warm water. They’re then flattened with a tortilla press lined with plastic wrap, fried in hot oil or lard, sides pinched, and kept fresh covered with a kitchen towel.

But with this recipe, that work is done for you. Just reheat the sopes, top with refried beans, salsa, shredded chicken, lettuce, onions and cream, and you’re ready to eat! Authentic sopes are versatile, too, so you can top them with carnitas (pulled pork), carne asada (grilled steak), chorizo (pork sausage), guacamole or veggies.

Chicken Sope with Green Salsa

How to Make Sopes

Ingredients

  • 6 pre-made sopes, room temperature
  • 2 cups refried beans
  • 1 ½ cup shredded chicken
  • 1 cup shredded lettuce
  • 1 cup Mexican crema (cream) or sour cream
  • 1 cup queso fresco, crumbled
  • 1 cup white onion, finely chopped
  • 4-6 tablespoon vegetable oil
  • Salsa verde or salsa roja

Chicken Sopes Ingredients

Heat the Sopes

Preheat your cast iron griddle, or comal, over medium-high heat for about 10 minutes. Then pour 2 tablespoons of vegetable oil on the hot griddle.

Pouring Oil on Griddle

Using a paper towel, carefully spread the oil to cover the surface of the griddle.

Spreading Oil on Griddle

Place your sopes on the hot oil, top side up.

Sopes on Griddle

Spread ½ tablespoon of oil on the top of each sope. When you flip them over, the oil will make the surface nice and crispy. Cook for 3 minutes, or until golden brown.

Spreading Oil on Sope

After 3 minutes, flip over the sopes using a spatula.

Flipping Sopes on Griddle

Heat for 3 minutes.

Heating Sopes on Griddle

After 3 minutes, flip them back over, top side up. Now we’re ready to add our toppings!

Add Toppings to Your Sopes

Spread about a tablespoon of refried beans on each sope.

Spreading Beans on Sope

Mmmm! Ready for more toppings!

Sopes with Refried Beans

Next, spoon on some salsa verde.

Spreading Salsa Verde on Sope

Tip: If you’re using salsa roja, or red salsa, you should add it last, after all the other toppings. But if you use salsa verde, it tastes best directly on the beans. There’s something about the flavor mixture of refried beans and salsa verde that gives this dish that little something extra.

Once you’ve added your salsa verde, sprinkle on some shredded chicken.

Adding Shredded Chicken to Sope
Shake on some diced onions.

Topping Sope with Onions

Then the shredded lettuce.

Shredded Lettuce on Sopes

And the queso fresco.

Queso Fresco on Sope

Finally drizzle cream all over the top.

Drizzling Cream on Sope

Can’t you just taste that mountain of flavor? Mexican sopes are a heartier version of yummy tostadas!

Chicken Sope with Salsa Verde

Make Sopes with Salsa Roja

If you use salsa roja instead of verde, the steps are identical. The only change is to add the salsa last, over the cream, instead of over the beans.

Spooning Red Salsa on Mexican Sopes

This is one of the easiest—and tastiest—Mexican recipes you’ll ever make. Enjoy!

Sope de Pollo with Salsa Verde
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Mexican Sopes

Our Mexican sopes recipe uses pre-made sopes topped with refried beans, salsa, shredded chicken, lettuce, onions and cream for the ultimate in easy Mexican food cooking.
Course Chicken
Cuisine Mexican
Keyword Mexican sopes
Total Time 45 minutes
Servings 6 people
Author Andres Carnalla

Equipment

  • Griddle or comal
  • Spatula
  • Paper Towels
  • Spoons
  • Prep Bowls
  • Serving Dishes

Ingredients

  • 6 Sopes pre-made, room temperature
  • 2 cups Refried beans
  • 1 ½ cups Shredded chicken
  • 1 cup Shredded lettuce
  • 1 cup Mexican crema or sour cream
  • 1 cup Queso fresco crumbled
  • 1 cup White onion finely chopped
  • 4-6 tablespoon Vegetable oil
  • Salsa verde or salsa roja

Instructions

Heat the Sopes

  • Preheat your cast iron griddle, or comal, over medium-hight heat for about 10 minutes. Then pour 2 tablespoons of vegetable oil on the hot griddle.
  • Using a paper towel, carefully spread the oil to cover the surface of the griddle.
  • Place your sopes on the hot oil, top side up.
  • Spread ½ tablespoon of oil on the top of each sope. When you flip them over, the oil will make the surface nice and crispy. Cook for 3 minutes, or until golden brown.
  • After 3 minutes, flip over the sopes using a spatula.
  • Heat for 3 minutes, then flip them back over, top side up. Now we’re ready to add our toppings!

Add Toppings

  • Spread about a tablespoon of refried beans on each sope.
  • Next, spoon on some salsa verde. Tip: If you’re using salsa roja, or red salsa, you should add it last, after all the other toppings. But if you use salsa verde, it tastes best directly on the beans. There’s something about the flavor mixture of refried beans and salsa verde that gives this dish that little something extra.
  • Once you’ve added your salsa verde, sprinkle on some shredded chicken.
  • Add the diced onions, shredded lettuce and queso fresco.
  • Finally drizzle cream all over the top.

Make Sopes with Salsa Roja

  • If you use salsa roja instead of verde, the steps are identical. The only change is to add the salsa last, over the cream, instead of over the beans.

Notes

Substitutions and Additions
  • For a spicy twist, top your sopes with our roasted jalapeño salsa.
  • Sprinkle on a little cilantro for a refreshing citrusy kick.

More Mexican Chicken Recipes

  • Chicken Enchiladas with Salsa Verde
  • Chicken Tacos with Avocado Salsa
  • Chicken Tinga with Chipotle Sauce

More Mexican Chicken Recipes

  • Mole Poblano
  • Chicken Fajitas [Easy in 30 Minutes]
  • Tomatillo Chicken
  • Chicken Tacos with Avocado Salsa

Reader Interactions

Comments

  1. Cathy García says

    July 04, 2022 at 2:16 pm

    Where can I buy pre made sopes? I’ve never seen them in our Mexican grocery.

    Reply

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Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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Most Popular Recipes

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D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
  • Chicken Tinga
  • Agua de Jamaica
  • Tres Leches Cake
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano

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