I’m sharing my easy Sopa de Conchas, a simple four-ingredient Sopita perfect for Cinco de Mayo that belongs among Simple Mexican Meals.

Jump to Recipe

I never thought sweet rolls could start a party, but for Cinco de Mayo I pull out my Sopa de Conchas and people get curious fast. I shred soft conchas into little clouds and slip in a cinnamon stick so the bowl smells like a gentle surprise.

It feels like a Sopita Soup you stumble on at a mercado, and honestly it’s my go-to Cinco De Mayo Meals Easy pick when I want something different. I love how folks are puzzled at first, then quiet because they’re actually savoring it.

It’s simple, a bit unexpected, and somehow everyone asks for seconds.

Ingredients

Print Recipe (No Advertisments)

Conchas: sweet rolls, mostly carbs and sugar, comfort food, not very filling.
Whole milk: protein and fat give creaminess, calcium and satiety, its mildly sweet.
Granulated sugar: pure carbs, quick energy, makes it sweet and kinda cozy but high calories.
Cinnamon stick: adds warm spice, tiny antioxidants, fragrant aroma, no calories to speak of tho.

Ingredient Quantities

6 conchas (pan dulce shell shaped sweet rolls)

4 cups whole milk

1/3 cup granulated sugar

1 cinnamon stick

How to Make this

Print Recipe (No Advertisments)

1. Tear the 6 conchas into bite sized pieces, try to save a few of the crunchy topping bits to sprinkle on top later, its nice for texture.

2. Pour 4 cups whole milk into a medium saucepan, add the 1/3 cup granulated sugar and the cinnamon stick, give it a quick stir so the sugar starts to dissolve.

3. Heat the milk over medium, watch closely and stir now and then, you want it steaming and small bubbles at the edge but not a rolling boil.

4. When the milk is hot and the sugar dissolved add the torn concha pieces, stir gently so they start to soak up the milk.

5. Turn the heat down to low and simmer very gently 5 to 8 minutes, stirring occasionally to break clumps and make a spoonable sopita, the conchas should soften and partly fall apart.

6. If the milk begins to foam or try to boil up, lower the heat right away, this keeps it smooth and stops overflow.

7. Taste for sweetness, add a little more sugar if you like it sweeter, then remove and discard the cinnamon stick and let the soup rest a minute so it thickens a bit.

8. Serve warm in bowls, spoon plenty of the soaked conchas and milk, sprinkle the reserved crunchy topping bits on each bowl for contrast, and enjoy.

9. Tip: day old or slightly stale conchas soak up the milk better so the texture is more pudding like, but fresh ones work fine too.

10. Leftovers keep in the fridge in a covered container for a couple days, reheat gently on low stirring often so the milk doesnt scorch.

Equipment Needed

1. Medium saucepan, about 3 to 4 quart, to heat the milk
2. Measuring cups and spoons, especially a 1/3 cup measure and a 4 cup measuring cup
3. Wooden spoon or silicone spatula for stirring and breaking up clumps
4. Serrated knife or your hands to tear the conchas into bite sized pieces
5. Small bowl or plate to hold the reserved crunchy topping bits
6. Heatproof ladle or large serving spoon to portion into bowls
7. Serving bowls and spoons for eating
8. Stove or cooktop and a pot holder or oven mitt to handle the hot pan

FAQ

Q: What exactly is sopa de conchas and how is it different from regular bread pudding? A: Sopa de conchas is a simple Mexican sweet soup where sliced conchas soak in warm, cinnamon scented milk until soft and cozy. It is looser and more drinkable than bread pudding, which is usually baked and dense.

Q: My milk always scorches or boils over. How do I avoid that? A: Use a heavy bottom pot, heat milk on low to medium, stir often and keep an eye on it. Remove from heat just before it reaches a rolling boil so the milk doesnt scorch or foam over.

Q: No conchas near me. What can I use instead? A: Use any slightly sweet roll like brioche, challah, pan dulce or even day old sweet buns. Toast or lightly dry them first so they hold up in the milk without turning to mush.

Q: Can I make this dairy free or lower fat? A: Yes. Swap whole milk for creamy plant milks like oat or full fat coconut milk for best texture. It wont be identical but still delicious. Adjust sugar if the milk is sweetened.

Q: How long will leftovers keep and how do I reheat them? A: Store covered in the fridge for two to three days. Reheat gently on the stove while stirring, adding a splash of milk if it seems thick. Microwave on low power in short bursts also works.

Q: Is the recipe very sweet? Can I change the sugar amount? A: The listed 1/3 cup gives a pleasantly sweet, not cloying result. Taste the warm milk and add more sugar if you want it sweeter. You can also sprinkle extra cinnamon or sugar on top when serving.

Mexican Sopa De Conchas Recipe Substitutions and Variations

Conchas: swap for brioche or challah rolls, or any soft sweet bun or pan dulce. Day old sweet bread soaks up the milk really well and keeps the texture.
Whole milk: use 2% milk or a full fat plant milk like oat or almond 1 to 1. For extra richness mix 3/4 cup half and half with 1/4 cup water, or use evaporated milk diluted 1 to 1.
Granulated sugar: replace with packed light brown sugar 1 to 1 for a deeper flavor, or grated piloncillo or panela equal volume. You can also use 2 to 3 tablespoons honey or maple syrup but taste and cut other liquid if needed.
Cinnamon stick: use about 1/2 teaspoon ground cinnamon per stick, or 1/4 teaspoon ground cinnamon plus a pinch of nutmeg for warmth. A split vanilla bean gives a different sweet aroma if you want to experiment.

Pro Tips

1) Watch the milk, not the clock. Keep heat low to medium low so it never actually boils, and aim for it to steam with tiny bubbles around the edge. If you have a thermometer shoot for about 170 to 180 F. If it starts to foam up, lower the heat right away or lift the pan off the burner for a minute. This stops burning and a weird cooked milk taste.

2) For best texture use conchas that are a little day old or gently dried out. They soak up milk better and make a pudding like finish. If you want it smoother, break the pieces in smaller bits before adding them or pulse a few quick bursts with an immersion blender. If you want chunkier, tear larger pieces and stir less.

3) Flavor hacks: add a pinch of salt to the milk to make everything taste brighter, or throw in a strip of orange peel or a splash of vanilla while it heats for extra depth. If you like it richer add a little cream or a tablespoon of sweetened condensed milk at the end instead of more sugar.

4) Crunch and leftovers: save some of the crunchy topping and toast it briefly in the oven or a skillet just before serving to refresh it. Leftovers reheat best gently on low with a small splash of milk while stirring often so it doesnt scorch. Only reheat once, otherwise the texture gets gummy.

Mexican Sopa De Conchas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my easy Sopa de Conchas, a simple four-ingredient Sopita perfect for Cinco de Mayo that belongs among Simple Mexican Meals.

Servings

servings

Calories

445

kcal

Equipment: 1. Medium saucepan, about 3 to 4 quart, to heat the milk
2. Measuring cups and spoons, especially a 1/3 cup measure and a 4 cup measuring cup
3. Wooden spoon or silicone spatula for stirring and breaking up clumps
4. Serrated knife or your hands to tear the conchas into bite sized pieces
5. Small bowl or plate to hold the reserved crunchy topping bits
6. Heatproof ladle or large serving spoon to portion into bowls
7. Serving bowls and spoons for eating
8. Stove or cooktop and a pot holder or oven mitt to handle the hot pan

Ingredients

6 conchas (pan dulce shell shaped sweet rolls)
4 cups whole milk
1/3 cup granulated sugar
1 cinnamon stick

Directions

Tear the 6 conchas into bite sized pieces, try to save a few of the crunchy topping bits to sprinkle on top later, its nice for texture.
Pour 4 cups whole milk into a medium saucepan, add the 1/3 cup granulated sugar and the cinnamon stick, give it a quick stir so the sugar starts to dissolve.
Heat the milk over medium, watch closely and stir now and then, you want it steaming and small bubbles at the edge but not a rolling boil.
When the milk is hot and the sugar dissolved add the torn concha pieces, stir gently so they start to soak up the milk.
Turn the heat down to low and simmer very gently 5 to 8 minutes, stirring occasionally to break clumps and make a spoonable sopita, the conchas should soften and partly fall apart.
If the milk begins to foam or try to boil up, lower the heat right away, this keeps it smooth and stops overflow.
Taste for sweetness, add a little more sugar if you like it sweeter, then remove and discard the cinnamon stick and let the soup rest a minute so it thickens a bit.
Serve warm in bowls, spoon plenty of the soaked conchas and milk, sprinkle the reserved crunchy topping bits on each bowl for contrast, and enjoy.
Tip: day old or slightly stale conchas soak up the milk better so the texture is more pudding like, but fresh ones work fine too.
Leftovers keep in the fridge in a covered container for a couple days, reheat gently on low stirring often so the milk doesnt scorch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.