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A tray of chicken sopes with mango salsa, avocado, and crumbled cotija in the background.

Sopes de Pollo

Tamara Andersen
A masa (corn) chicken sopes recipe with a salsa verde chicken filling... finished with your favorite toppings!
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Salsa Verde Chicken Filling 15 mins
Total Time 50 mins
Course Main Dish, Tapas/Appetizer
Cuisine Mexican/Southwest
Servings 24 sopes
Calories 178 kcal


Salsa Verde Chicken Filling

  • 1 tablespoon olive oil
  • 2 pounds boneless chicken breast or thigh meat
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 8 ounces beer see post for more information
  • 1 ½ cups salsa verde see post for more information
  • 1 teaspoon sea salt
  • a few grinds pepper


  • 3 cups masa flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg beaten
  • cup oil vegetable, canola, coconut, grape seed
  • 1 ½ to 2 cups warm water as needed


Salsa Verde Chicken Filling

  • Brown the chicken on each side in a little bit of oil over medium-high heat. Remove from the pot, and set aside.
  • Add the onion, garlic, and cumin to the pot, and cook until onion begins to soften, stirring often. Don't burn the garlic!
  • De-glaze the pot with the beer, scraping the bottom of the pot to loosen browned bits. Stir in the salsa verde, salt, and pepper.
  • Add the chicken back into the pot, bring to a boil, reduce heat to a simmer, and cover. Simmer until just cooked through - 10 to 20 minutes depending on the size of your chicken breasts. While chicken simmers, prepare the sopes.
  • You can use 2 forks or you can use a stand mixer to accomplish this task. Check for seasoning. Leave the chicken in its sauce until ready to serve.


  • Preheat oven to 375 degrees (350 convection).
  • Combine dry ingredients in a mixing bowl.
  • Add the oil and beaten egg. Stir to combine. Mixture will be very dry and crumbly.
  • Begin to add water until you have a pliable but stiff ball of dough. It should not be crumbly, nor should it feel sticky.
  • The dough will make 18-24 cups depending on size. Divide dough into walnut or golf ball size pieces. Press or pinch them into the muffin tins. (Refer to photo in the post).
  • Bake 15 minutes (about 12 in a convection oven) until just beginning to brown. Remove from the muffin tins. You can add the fillings and pop them back in the oven for a maximum of 5 minutes to avoid drying them out. You don't want dry sopes!

To Serve

  • Add a scoop of salsa verde chicken filling to each sope.
  • Add toppings as desired. Enjoy!


Macronutrients are an approximation only from MyFitnessPal.com, and include 1 sope and 1 tablespoon of salsa verde chicken. Overall calories depend on your chosen toppings.


Serving: 1sopeCalories: 178kcalCarbohydrates: 12gProtein: 16gFat: 6g
Keyword chicken sopes, sopes de pollo, sopes recipes
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