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.
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.
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!