Ingredients
Soup
- 2 15-oz cans pinto beans rinsed and drained; about 3 cups or 510 g drained
- 1 14.5-oz can diced tomatoes 411 g, with juices
- 1 dried ancho chile about 10 g; stem and seeds removed
- 1 small white onion 100 g, chopped
- 3 garlic cloves minced
- 2 tablespoons olive oil divided
- 4 cups low-sodium vegetable broth 960 mL; plus more if needed
- 1/2 teaspoon dried Mexican oregano
- 1/4 teaspoon fine salt adjust after tasting
- 1/4 teaspoon ground black pepper
Toppings
- 4 6-inch corn tortillas 100 g, cut into thin strips
- 1 small avocado about 100 g flesh, sliced
- 2 oz pasteurized queso fresco 60 g, crumbled
- 1/4 cup Mexican crema 60 g
Equipment
- 1 Large soup pot
- 1 Small heatproof bowl
- 1 Immersion blender
- 1 Rimmed baking sheet
- 1 Knife and cutting board
Instructions
- Heat oven to 400°F (200°C). Briefly toast the seeded ancho in the dry soup pot over medium heat for about 10 seconds per side until fragrant; do not blacken. Cover with hot water in a heatproof bowl for 10 minutes, then drain. Meanwhile toss tortilla strips with 1 tablespoon oil and bake in one layer for 8–12 minutes until crisp, turning once.
- Warm the remaining tablespoon oil in the pot over medium heat. Add onion and cook for 5–7 minutes until softened, then garlic for 30 seconds. Add tomatoes with their juices and softened chopped ancho. Cook for 5 minutes, stirring.
- Add drained pinto beans, broth, oregano and pepper. Bring to a simmer and cook gently for 15 minutes, stirring occasionally.
- Remove from heat. With the immersion blender fully submerged, blend carefully until smooth; avoid splashing hot soup. Add a little more broth if it is too thick. Return to low heat, taste and add the measured salt only if needed.
- Divide among 6 bowls. Top each with tortilla strips, avocado, a crumble of queso fresco and a small drizzle of crema just before serving.
Nutrition
Calories: 305kcalCarbohydrates: 38gProtein: 12gFat: 13gFiber: 10g
Video
Notes
Contains milk. For vegetarian needs, check the cheese rennet and broth ingredients. Use pasteurized queso fresco. This version uses canned pinto beans and oven-baked tortilla strips; dried beans need a separate complete cooking process. Ancho chiles vary in heat; do not burn them. Refrigerate plain soup and dairy toppings separately within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use soup within 3–4 days and reheat to 165°F (74°C); add fresh toppings after heating. Nutrition is estimated per one-sixth, including all listed toppings and oil: roughly 730 kcal beans + 240 oil + 220 tortillas + 160 avocado + 180 cheese + 120 crema + 180 vegetables/broth/chile, divided by 6; brands and drained yields vary. Estimated cost basis: $2 beans + $1 tomatoes + $1.50 broth + $1.50 avocado + $2 cheese/crema portions + $2 onion, garlic, chile, tortillas, oil and seasoning, about $10 total. Video by ProfecoTV features Laura Vaca preparing sopa tarasca; the recipe here is a separate canned-pinto-bean formulation with measured dairy toppings and baked strips, so follow these amounts and timings.