Photograph of the finished Sopa de pan chiapaneca

Mexico · Súp bánh mì kiểu Chiapas

Sopa de pan chiapaneca

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bread Bread 8.5 oz
  • Photograph of Chicken broth Chicken broth 5 ⅛ cups
  • Photograph of Tomato Tomato 11.3 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Carrot Carrot 5.6 oz
  • Photograph of Peas Peas 3.5 oz
  • Photograph of Ripe bananas Ripe bananas 2
  • Photograph of Raisins Raisins 1.4 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Cinnamon Cinnamon 0.1 oz
  • Photograph of Cloves Cloves 0.1 oz
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Unsalted butter Unsalted butter 2.1 oz

Method

  1. 1 Slice the bread into thick slices and pan-fry with butter for 5 minutes until golden brown and crispy on both sides.
  2. 2 Blend tomatoes with onions, then simmer with cinnamon, cloves, and saffron for 10 minutes.
  3. 3 Pour in the chicken broth, bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and a pinch of sugar.
  4. 4 Boil the carrots and peas for 8 minutes until just cooked.
  5. 5 Fry the ripe banana slices for 4 minutes until golden brown, boil the eggs for 10 minutes, then slice them.
  6. 6 Arrange the bread in a bowl, pour in the hot broth, then top with vegetables, banana, egg, and raisins.

With an appliance

  • Air fryer 55 min

    Replace step 1: spread butter on the bread, bake in an air fryer at 180 degrees for 5 minutes, and flip at the 3rd minute. Replace the banana frying in step 5 by spraying with oil and baking at 190 degrees for 7 minutes, flipping after 4 minutes.

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