There’s something about chicken sopes that instantly shifts the mood of a dinner. That evening when I first made them, the house smelled like a warm Mexican market—corn masa frying gently in oil, the earthy aroma of refried beans mingling with fresh cilantro and diced tomatoes. The sopes sizzled softly as I pinched up their edges, creating little bowls eager to hold all the vibrant toppings waiting to be piled on.
As we gathered around the table, each bite was a mix of crunchy, creamy, and savory that made the room buzz with quiet delight. The cool crema contrasted with the warm masa and tender shredded chicken, while the fresh avocado slices added a buttery finish. It wasn’t just dinner; it was a moment that turned a regular weekday into a celebration of flavors and togetherness.
- Every component adds a unique texture—from the crisp masa shell to the smooth refried beans and juicy vegetables.
- It’s a hands-on meal that invites sharing and customizing, perfect for family or friends.
- The balance of savory chicken with fresh garnishes makes it both hearty and refreshing.
- Quick to prepare, it fits easily into a busy schedule without sacrificing flavor.
- The colors and aromas bring an inviting, festive air to any dining table.
If you’re wondering whether these sopes are worth the effort, trust me—they are. They bring warmth and vibrance to dinner, and leftovers (when stored right) reheat beautifully for a tasty next-day treat. Just keep toppings separate until serving to keep that perfect crispness.
Print
Chicken Sopes
- Total Time: 45 minutes
- Yield: 6 sopes 1x
Description
Delicious Mexican chicken sopes topped with refried beans, shredded chicken, fresh vegetables, cheese, and crema. Perfect for a flavorful and satisfying meal.
Ingredients
2 cups masa harina
1 1/4 cups warm water
1/2 teaspoon salt
1 cup cooked shredded chicken
1 cup refried beans
1/2 cup crumbled queso fresco
1/2 cup Mexican crema or sour cream
1/4 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 medium tomato, diced
1 small avocado, sliced
Vegetable oil, for frying (about 1 cup)
Instructions
In a large bowl, combine masa harina, salt, and warm water. Mix until a soft dough forms, about 2-3 minutes. If the dough is too dry, add a little more water, 1 tablespoon at a time.
Divide the dough into 6 equal portions and roll each into a ball.
Using your hands or a tortilla press lined with plastic wrap, flatten each ball into a 4-inch thick disc about 1/4 inch thick.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
Fry each masa disc for about 2 minutes on each side until lightly golden and cooked through. Remove and drain on paper towels.
While still warm, pinch the edges of each disc upward to form a small rim around the sope to hold the toppings.
In a separate pan, warm the refried beans until heated through.
Spread about 2 tablespoons of refried beans onto the center of each sope.
Top each sope with shredded chicken, diced tomato, chopped onion, and cilantro.
Sprinkle crumbled queso fresco evenly over the toppings.
Drizzle each sope with Mexican crema or sour cream.
Garnish with avocado slices on the side or on top.
Serve warm and enjoy your homemade chicken sopes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
FAQ
Can I make the masa dough ahead of time?
Yes, you can prepare the dough a few hours in advance and keep it covered with a damp cloth to prevent drying out.
What if I don’t have Mexican crema?
Sour cream is a great substitute that still adds the creamy tang that complements the sopes.
How do I keep the sopes crispy?
Store the fried masa shells separately and assemble just before eating to maintain their crunch.
Can I use other toppings?
Absolutely! Feel free to swap chicken for beef, beans for black beans, or add pickled jalapeños for extra zing.
Ready to bring a touch of Mexican comfort to your table? Scroll down, save, and give these chicken sopes a try—they might just become your new favorite meal.