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Sopa de Pan Chiapaneca (Chiapan Bread Soup)

Name: Sopa de Pan Chiapaneca (Chiapan Bread Soup)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 30 g Almonds; 1500 ml Chicken Stock; 2 Chayote; 100 g Green Beans; 6 Tomato; 400 g Pan de Yema (Egg Bread); 50 g Raisins; 2 Plantain; 1 tbsp Salt

4.0(1 rating)

60 min (25 prep + 35 cook) Medium 8 servings Chiapas

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: Jun 22, 2026

Festive Chiapan bread soup in sweet-savory 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-savory 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 savory flavors. 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

$16.76

Total cost

$2.10

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

320

Calories

Protein

48g

Carbohydrates

12g

Fat

Fiber

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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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.