Sopes de pollo (chicken sopes)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft sopes topped with seasoned shredded chicken, tomato-chipotle sauce, crema, and queso fresco. These Mexican street-food favorites work as starters or light mains and can be customized with various toppings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 small chicken breasts (about 7 oz each)
- ½ medium onion
- 1 celery stick (cut into chunks)
- 1 carrot (cut into chunks)
- 1 small potato (peeled)
- 1 garlic clove (skin on)
- 1 bay leaf
- 1 rosemary string
- 1 tsp salt
- 1 cup tomato sauce
- 1 tsp ground cumin
- 1 tsp pepper
- 1 tsp garlic powder (or fresh, chopped)
- 1 Tbsp sweet paprika
- salt
- 15 oz pinto beans (1 can)
- 3 medium tomatoes
- 2 Tbsp canned chipotle chilies in adobo sauce
- ¼ tsp ground cumin
- 1 garlic clove (peeled)
- 16 sopes
- 3 cups lettuce (shredded)
- 1 cup white onions (diced)
- ⅔ cup radishes (finely sliced)
- 1 ½ cup Mexican crema
- 1 cup Cotija or queso fresco cheese (crumbled)
- oil for frying
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 757mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 668mg
- Calcium
- 148mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 757MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.