Description
Spice up your weeknight dinners with Mexican Pinto Bean Soup (Sopa Tarasca) made with creamy pinto beans, spicy chipotle, and a tomato broth in 30 minutes.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 tablespoon chipotles in adobo (optional, to make it spicy)
- 1 (28 ounce) can fire-roasted diced tomatoes
- 1 teaspoon cumin
- 2 (15 ounce) cans pinto beans, drained
- 2 cups vegetable broth or chicken broth
- salt and pepper (to taste)
Instructions
- Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add onion and garlic sauté until fragrant, about 1-2 minutes.
- Stir in chipotles, diced tomatoes, and cumin and cook until the mixture starts to boil, about 5 minutes.
- Transfer the tomato mixture into a blender (or food processor) and blend until smooth, about 1 minute. Return the mixture to the pot.
- In the same blender, add the drained pinto beans and vegetable broth and blend until smooth, about 1 minute.
- Slowly add bean mixture to tomato mixture in the pot and stir well until evenly combined. Bring it to a simmer under low heat and simmer for 5 minutes. Season with salt and pepper to taste.
- Serve warm and top with tortilla strips and cojita cheese, if desired.
Notes
How to store: Place leftover sopa tarasca in an airtight container and store in the refrigerator for 3-4 days. Reheat in a saucepan or pot on the stove, or transfer to a microwaveable container and heat on high for 60 second bursts until it’s reached the desired temperature (usually about 2-3 minutes), stirring every minute.
How to freeze: Transfer to a gallon freezer bag or a deli soup container (leaving room at the top for the liquid to expand) and freeze for up to 3 months. Use a warm water bath to release the soup from the container and reheat from frozen on the stovetop or microwave for 3 minutes on low heat in a covered, microwave safe container until thawed and heated through.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican