1. Recipes

How to Make Mexican Bean and Tortilla Soup (Sopa Tarasca) - A Step-by-Step Guide

If you're looking for a comforting and hearty soup with a Mexican twist, look no further than this delicious Mexican Bean and Tortilla Soup, also known as Sopa Tarasca. This dish is a traditional Mexican soup that originated in the state of Michoacán, and it is loved for its rich, smoky flavors and satisfying ingredients. It's the perfect dish to warm you up on a cold day, and it's also a great way to enjoy the bold flavors of Mexican cuisine.

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Ingredients

  • 3 tablespoons vegetable oil, divided
  • 2 pasilla chile peppers - stems, seeds, and veins removed
  • 4 (6 inch) corn tortillas, cut into thin strips
  • 1 Roma tomato
  • 2 serrano peppers, or to taste
  • 1 cup water
  • ½ small onion, sliced
  • 4 cups black beans, with liquid
  • 1 pinch ground dried oregano
  • salt to taste
  • 3 tablespoons grated Cotija cheese, or to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.
  • Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.
  • Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.
  • Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.

    • Nutrition

    425 cal.

    • Total Fat: 16g
    • Saturated Fat: 4g
    • Cholesterol: 11mg
    • Sodium: 1099mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 20g
    • Total Sugars: 1g
    • Protein: 19g
    • Vitamin C: 11mg
    • Calcium: 190mg
    • Iron: 6mg
    • Potassium: 938mg

    Categories

    Soup recipes
    Mexican recipes
    Bean recipes
    Tortilla recipes