Tarascan Soup

🛒 Ingredients

• Cooked Pinto Beans 150 g · 210 kcal
• Roma Tomato 100 g · 18 kcal
• Onion 38 g · 15 kcal
• Garlic 5 g · 8 kcal
• Dried Ancho Chile 8 g · 26 kcal
• Chicken Broth 250 g · 25 kcal
• Corn Tortillas 63 g · 137 kcal
• Avocado 50 g · 80 kcal
• Mexican Crema 30 g · 57 kcal
• Cotija Cheese 8 g · 29 kcal
• Vegetable Oil 15 g · 135 kcal

👨‍🍳 Instructions

1. Rinse dried ancho chiles, remove stems and seeds. Soak in hot water for 20 minutes until softened, then drain and reserve the soaking water.
2. In a blender, combine the softened ancho chiles, diced Roma tomatoes, a quarter of the onion, and two cloves of garlic. Add a splash of the reserved chile soaking water and blend until smooth, then set aside.
3. Dice the remaining onion and mince the remaining garlic. In a large pot, heat a tablespoon of vegetable oil over medium heat. Sauté the diced onion and minced garlic until fragrant and softened, about 5 minutes.
4. Pour the chile-tomato blend into the pot with the sautéed aromatics. Cook, stirring occasionally, for 10-15 minutes until the sauce thickens and deepens in color.
5. Add the cooked pinto beans and chicken broth to the pot. Bring to a simmer, then reduce heat and let it gently simmer for at least 15 minutes to allow the flavors to meld. Season with salt to taste.
6. Meanwhile, cut corn tortillas into thin strips. Heat the remaining vegetable oil in a skillet over medium-high heat and fry the tortilla strips until golden and crispy. Drain on paper towels.
7. Ladle the hot Sopa Tarasca into bowls. Garnish each serving generously with crispy tortilla strips, sliced avocado, a dollop of Mexican crema, and crumbled Cotija cheese. Serve immediately.