Sopa Tarasca

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This famous soup from the state of Michoacán in Western Mexico is often made with a base of pureed beans along with tomatoes and dried chiles, which bring a lot of the character to the dish. Here we use ancho chiles, which are sweet, earthy and relatively mild. You could also use pasillas, which have a heat level similar to anchos--or, if you like it hot, gaujillos, which also bring some smoky notes to the pot.

By Lisa Holderness Brown

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Prep Time:

30 mins

Additional Time:

7 hrs 15 mins

Total Time:

7 hrs 45 mins

Servings:

Yield:

12 cups

Nutrition Profile:

Nut-Free Dairy-Free Healthy Pregnancy Healthy Aging Healthy Immunity Soy-Free High-Fiber Vegan Vegetarian Egg-Free Low-Calorie

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Ingredients

1 pound dried pinto beans, soaked overnight
2 tablespoons canola oil
1 ½ cups diced onions
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
6 cups water
3 dried ancho chiles (see Tip), stemmed and seeded
1 (28 ounce) can whole tomatoes
1 teaspoon salt
¼ teaspoon ground pepper
1 ripe avocado, sliced
Crumbled queso fresco, lime wedges & tortilla chips for garnish

Directions

Drain and rinse beans.
Heat oil in a large pot over medium-high heat. Add onions and cook, stirring occasionally, until tender, 3 to 5 minutes. Add garlic, cumin and chili powder; cook, stirring, for 30 seconds. Add the drained beans and water. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the beans are tender, 1 to 1 1/2 hours.
Meanwhile, soak chiles in boiling water until the skins have softened, about 15 minutes. Drain and chop.
Add the chiles, tomatoes and their juice, salt and pepper to the beans. Puree the soup in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Serve topped with avocado and garnished with queso fresco, limes and tortilla chips, if desired.

Tips

Tip: Ancho chiles are dried poblanos--the glossy, dark green chiles traditionally used in chiles rellenos. Anchos have a fruity, moderately spicy and slightly smoky flavor.

Originally appeared: EatingWell Magazine, Soup Cookbook

Nutrition Facts (per serving)

319	Calories
9g	Fat
48g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/2 cups
Calories 319
% Daily Value *
Total Carbohydrate 48g	17%
Dietary Fiber 14g	50%
Total Sugars 5g
Protein 15g	29%
Total Fat 9g	11%
Saturated Fat 1g	5%
Vitamin A 1847IU	37%
Vitamin C 21mg	24%
Folate 336mcg	84%
Sodium 433mg	19%
Calcium 124mg	10%
Iron 5mg	26%
Magnesium 130mg	31%
Potassium 1314mg	28%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Sopa Tarasca

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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