Sopa Tarasca (Pinto Bean Soup)
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
403 kcal
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Course
Main Course, Soup
Sopa Tarasca (Pinto Bean Soup)
Description
Sopa Tarasca (Pinto Bean Soup) mixes pinto beans with tomato and traditional Mexican spices like ancho chili powder and Mexican oregano. The soup's texture is achieved by blending some of the beans and tomatoes with broth, leaving the remainder whole for a combination of smooth and chunky consistency. Simmering allows flavors to meld into a thick and rich base. The garnishes of cream, queso fresco, tortilla chips, avocado, and chili powder add creaminess, saltiness, crunch, and fresh brightness to each bowl.
The flavor highlights smoky and earthy notes from the ancho chili powder and cumin balanced by the mild tartness of tomatoes and fresh avocado. The tortilla strips and cream offer textural contrast and richness. This soup can serve as a filling lunch or light dinner, pairing well with simple sides or fresh tortillas.
Leftover soup stores well in the refrigerator for up to five days and freezes for up to three months. Reheat gently on the stove or in the microwave, defrosting overnight if frozen. The recipe's method allows for customization of texture depending on blending preference, making it adaptable to suit personal taste.
Ingredients
For Soup:
- 2 tablespoons olive oil
- 1/2 cup onion diced
- 1 tablespoon garlic minced
- 1-1/2 teaspoons ancho chili powder
- 1 teaspoon cumin
- 1/2 teaspoon Mexican oregano
- 1 teaspoon kosher salt
- 1 (28-ounce can) whole tomatoes
- 2 (14-ounce cans) pinto beans with liquid
- 3 cups chicken broth I recommend low sodium broth, or vegetable broth
For Garnishes:
- 1/2 cup cream mexican style
- 1/2 cup queso fresco
- tortilla chip or tortilla strips
- 1/2 teaspoon ancho chili powder
- 1 avocado sliced
- cilantro optional
Instructions
- Heat the olive oil in a large sauce pan and add the onion. Cook for 3 minutes. Add the garlic and cook for an additional minute.
- Add the ancho chili powder, cumin, oregano and salt and cook for another minute.
- Place the canned tomatoes, pinto beans and a cup of broth in a blender and pulse. If you like it chunky, just pulse once or twice. If you prefer it smooth, blend for a minute.
- Pour the beans into the pan and rinse the blender with the remaining chicken broth and add to the soup.
- Simmer soup for 30 minutes.
- Garnish soup with cream, queso fresco, tortilla strips, a sprinkle of chili powder, sliced avocado and chopped cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Freeze soup in a suitable container for up to three months; thaw overnight in the refrigerator before reheating.
- Reheat on the stovetop or in the microwave until warmed through.
- Adjust blending time to achieve your preferred texture, from chunky to smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 795mg | 33% |
| Potassium | 1161mg | 25% |
| Fiber | 16g | 64% |
| Sugar | 6g | 12% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 19mg | 21% |
| Calcium | 215mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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