Best 2 Mexican Bean And Tortilla Soup Sopa Tarasca Recipes
Mexican bean and tortilla soup, also known as Sopa Tarasca, is a delicious and hearty dish that is perfect for a cold winter day. This traditional Mexican soup is a flavorful combination of beans, tomatoes, corn, and tortillas, simmered in a rich broth. The soup is often served with a variety of toppings, such as avocado, sour cream, and cheese. Sopa Tarasca is a great way to use up leftover tortillas and beans, and it is also a very affordable meal to make. With its simple ingredients and delicious flavor, this soup is sure to become a family favorite. In this article, we will provide you with a step-by-step recipe for making Sopa Tarasca, as well as some tips for making the soup ahead of time and freezing it for later. So gather your ingredients and get ready to enjoy this classic Mexican dish!
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN BEAN AND TORTILLA SOUP (SOPA TARASCA)
It's not possible to get tired of this traditional recipe for Mexican bean and tortilla soup, or sopa tarasca, from the state of Michoacan. Besides delicious, it is easy, fast, and economical.
Provided by Ainé
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.
- Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.
- Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.
- Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 55.4 g, Cholesterol 11.2 mg, Fat 15.5 g, Fiber 19.7 g, Protein 19 g, SaturatedFat 3.9 g, Sodium 1098.7 mg, Sugar 1.1 g
MEXICAN BEAN AND TORTILLA SOUP (SOPA TARASCA)
It's not possible to get tired of this traditional recipe for Mexican bean and tortilla soup, or sopa tarasca, from the state of Michoacan. Besides delicious, it is easy, fast, and economical.
Provided by Ainé
Categories Tortilla Soup
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.
- Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.
- Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.
- Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 55.4 g, Cholesterol 11.2 mg, Fat 15.5 g, Fiber 19.7 g, Protein 19 g, SaturatedFat 3.9 g, Sodium 1098.7 mg, Sugar 1.1 g
Tips:
- Use a variety of beans for a more flavorful soup. This recipe uses black beans, pinto beans, and white beans, but you could also use kidney beans, navy beans, or any other type of bean that you like.
- To make the soup even more flavorful, you can add a ham bone or a piece of smoked sausage to the pot while it is simmering.
- If you don't have any canned tomatoes, you can use fresh tomatoes instead. Just dice them up and add them to the soup pot along with the other ingredients.
- Serve the soup with a dollop of sour cream, a sprinkle of shredded cheese, and a few chopped cilantro leaves.
Conclusion:
Sopa tarasca is a delicious and easy-to-make Mexican soup that is perfect for a cold winter day. It is made with a variety of beans, vegetables, and spices, and it is simmered until the beans are tender and the flavors have melded together. This soup is also very affordable to make, and it can be easily tailored to your own taste preferences. Whether you like it mild or spicy, vegetarian or with meat, sopa tarasca is a soup that everyone will enjoy.
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