There’s something comforting about the sight of golden masa shells sizzling softly in the pan. I remember the first time I made Chicken Sopes at home—the aroma of cumin and chili powder mingling with fresh cilantro filled the kitchen, wrapping around me like a warm embrace. The sound of the masa crisping gently and the feel of the dough between my fingers made the process feel almost meditative. When the sopes were finally assembled, each bite was a burst of textures: the creamy beans, tender chicken, crunchy lettuce, and smooth drizzle of crema. It’s a meal that invites you to slow down and savor every moment.

That evening, the table was lively with chatter and laughter as everyone reached for their sopes, piling on toppings just the way they liked. It wasn’t just dinner; it was a celebration of simple ingredients brought together with care and flavor. Making these sopes became a ritual, a way to connect with tradition and family through food.

Hand-pressed masa shells give a fresh, authentic texture you can’t buy in stores.
Seasoned shredded chicken offers warmth and depth of flavor without being overpowering.
The layering of refried beans, crisp vegetables, and creamy Mexican crema creates a perfect balance in every bite.
Customizable toppings let you tailor each sope to your liking or your guests’ preferences.
Relatively quick to prepare, making it an inviting choice for a flavorful weeknight dinner.

If you’re new to making masa dough, don’t worry—it’s forgiving and satisfying to work with, and the results are absolutely worth it. Plus, assembling the sopes fresh before serving keeps everything crispy and vibrant, which makes all the difference.

Chicken Sopes

Print Recipe

Delicious and authentic Chicken Sopes made with homemade corn masa shells topped with seasoned shredded chicken, refried beans, fresh vegetables, and Mexican crema. Perfect for a flavorful Mexican meal.

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 6 sopes

Ingredients

Scale

2 cups masa harina
1 1/4 cups warm water
1/2 teaspoon salt
2 tablespoons vegetable oil, divided
2 cups cooked shredded chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 cup refried beans, warmed
1/2 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1/2 cup crumbled queso fresco
1/4 cup Mexican crema

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Instructions

In a large bowl, combine masa harina and salt. Gradually add warm water while mixing until a soft dough forms that is not sticky and holds together well. Let the dough rest for 10 minutes.
Divide the dough into 6 equal portions and roll each into a ball.
Place a ball between two sheets of plastic wrap or parchment paper and press with a tortilla press or roll out with a rolling pin to about 4 inches in diameter and 1/4 inch thick.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Cook each masa circle for about 2 minutes on each side until lightly golden and cooked through. Remove from skillet and immediately pinch the edges upward to form a raised rim all around to create the sope shell. Set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add shredded chicken, cumin, chili powder, garlic powder, onion powder, and black pepper. Stir to combine and cook for 5 minutes until heated through and fragrant.
Spread about 2 tablespoons of warm refried beans onto the center of each sope shell.
Top each sope with a generous portion of the seasoned shredded chicken.
Add shredded lettuce, diced tomatoes, chopped onion, and cilantro evenly over the chicken.
Sprinkle crumbled queso fresco on top.
Drizzle each sope with Mexican crema before serving.

FAQ

Can I make the masa dough ahead of time?
Yes, you can prepare the dough and store it wrapped in plastic in the fridge for up to a day. Just bring it to room temperature before shaping your sopes.

What if I don’t have a tortilla press?
No problem—rolling the dough between two sheets of parchment paper with a rolling pin works just fine.

Can I swap the chicken for another protein?
Absolutely. Cooked shredded beef or beans work well if you prefer a vegetarian or different meat option.

How should I store leftovers?
Keep the masa shells and toppings separate. Store shells wrapped at room temperature for a day and toppings refrigerated up to three days.

Give these Chicken Sopes a try tonight and enjoy a meal that brings vibrant flavors and warm memories to your table.