Sopa de Pan Chiapaneca (Chiapan Bread Soup)
Festive Chiapan bread soup in sweet-savoury broth with plantain and spices.
About this recipe
Sopa de pan chiapaneca is a festive dish from San Cristobal de las Casas where slices of egg-yolk bread are cooked in a sweet-savoury broth with vegetables, plantain and spices.
History & Origin
Sopa de pan is one of the most emblematic dishes of Chiapan gastronomy, originating from San Cristobal de las Casas. Slices of pan de yema are cooked in a spiced broth combining sweet and savoury flavours. It has roots in 17th-century convent cooking. The broth includes tomato, onion, garlic, fried plantain, green beans, chayote, raisins, almonds, cinnamon, allspice and thyme. It is traditionally prepared for the feast of the Virgin of Guadalupe and Holy Week.
Estimated cost
£6.00
Total cost
£0.75
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
320
Calories
8g
Protein
48g
Carbohydrates
12g
Fat
4g
Fibre
480mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Corta 400 g de pan de yema (o brioche) en rebanadas de 2 cm. Déjalas secar o tuéstalas.
💡 Si no tienes pan de yema, usa brioche o challah.
- 2
Prepara el caldo: fríe cebolla y ajo. Añade 6 jitomates licuados y cocina 10 minutos. Agrega 1.5 litros de caldo de pollo, canela, pimienta gorda, tomillo y sal.
- 3
Fríe 2 plátanos macho maduros en rodajas hasta dorar. Reserva.
- 4
Añade al caldo 2 chayotes en cubos y 100 g de ejotes. Cocina 10 minutos. Agrega pasas y almendras.
- 5
Sumerge las rebanadas de pan en el caldo con el plátano frito. Cocina 5 minutos más.
💡 No cocines demasiado o el pan se desintegrará.
- 6
Sirve caliente asegurando que cada porción tenga pan, plátano, verduras y caldo aromático.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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