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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. | aheadofthyme.com

Pinto Bean Soup (Sopa Tarasca)


  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

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

  1. 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.
  2. Stir in chipotles, diced tomatoes, and cumin and cook until the mixture starts to boil, about 5 minutes.
  3. Transfer the tomato mixture into a blender (or food processor) and blend until smooth, about 1 minute. Return the mixture to the pot.
  4. In the same blender, add the drained pinto beans and vegetable broth and blend until smooth, about 1 minute.
  5. 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.
  6. 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

Keywords: pinto bean soup, sopa tarasca, mexican bean soup, spicy bean soup, spicy pinto bean soup