Photo by Mexican Please 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.
Ingredients
- 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)
Directions
- Roast 3 plum tomatoes in the oven at 400F for 15-20 minutes
- 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.
- Saute tomato mixture in a dollop of oil over medium heat for a few minutes.
- Meanwhile, in a blender add 2 cups of pinto beans along with 2 cups of stock and combine well.
- Add bean puree to the tomato mixture and stir well.
- Add ½ teaspoon salt, some freshly cracked pepper, and ¼ teaspoon Mexican oregano.
- Let simmer for 5-10 minutes.
- Serve immediately and garnish with your choice of crema, lime juice, hot sauce, finely diced cilantro stems, and freshly cracked black pepper.
- 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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