Sopa Tarasca (Pinto Bean Soup), photo by Mexican PleasePhoto by Mexican Please

Sopa Tarasca (Pinto Bean Soup)

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2-3 servings

Sopa Tarasca is one of Mexico's most popular soups — a delightfully satiating pinto bean soup that will keep you coming back for more. This version uses a whisper of heat from a chipotle to give it a rich, full flavor.


  • 3 plum tomatoes
  • 1/2 onion
  • 2 garlic cloves
  • 1 small chipotles in adobo
  • 2 cups pinto beans
  • 2 cups stock (chicken or vegetable)
  • 1/4 teaspoon Mexican oregano
  • 1/2 teaspoon salt
  • freshly cracked black pepper
  • Mexican crema (or heavy cream or sour cream)
  • finely diced cilantro stems
  • lime juice (or hot sauce)

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  1. Roast 3 plum tomatoes in the oven at 400F for 15-20 minutes
  2. Add tomatoes to a blender along with ½ onion, 2 garlic cloves, and 1 small chipotle in adobo with the seeds scraped out. Combine well.
  3. Saute tomato mixture in a dollop of oil over medium heat for a few minutes.
  4. Meanwhile, in a blender add 2 cups of pinto beans along with 2 cups of stock and combine well.
  5. Add bean puree to the tomato mixture and stir well.
  6. Add ½ teaspoon salt, some freshly cracked pepper, and ¼ teaspoon Mexican oregano.
  7. Let simmer for 5-10 minutes.
  8. Serve immediately and garnish with your choice of crema, lime juice, hot sauce, finely diced cilantro stems, and freshly cracked black pepper.
  9. Forever benefit.

Chef Notes

This soup isn't meant to be spicy, the chipotle just adds a hint of heat in the background. Since the bean-to-stock ratio is 1:1, try to to use some stock that you trust. Don't forget a dash of acidity as a final garnish, it works wonders!

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