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I have a quick story about this Pinto Bean Soup, or, as we call it in Mexico, Sopa Tarasca. My cousin visited the State of Michoacán, Mexico, with his kids, and he introduced them to this delicious, local favorite.
They loved it so much, over the next few days, the kids would order Sopa Tarasca in every restaurant they went to.
In partnership with Mirum, Knorr® and Unified Grocers.
Later in their trip, when they continued their travels to another Mexican State, the kids wanted their daily bowl of their favorite Pinto Bean soup.
As they scanned the menu of the first restaurant in the new State, they became more and more frantic when they couldn't find it. They couldn't believe their favorite soup wasn't available in every restaurant in Mexico!
I hope that gives you an idea of just how delicious it is. Our family loves Sopa Tarasca, we love cutting the tortillas strips, roasting the vegetables, and everything about it.
Most of all, when we prepare it together in the kitchen, we love retelling that story and laughing about it every time.
A Mexican Staple
You probably already know that if you look into any Mexican kitchen, there are certain staple ingredients you will likely always find there. Beans, tomatoes, chiles, limes, onions, corn tortillas, queso fresco, and Knorr® Bouillon, just to name a few.
In this recipe, I used the New Knorr Selects® Granulated Chicken Flavor Bouillon. I'm pleased to let you know it's made with natural chicken stock and contains zero artificial flavors or colors, preservatives or added MSG. So you can add the rich authentic Latino flavor of Knorr to all of your dishes, now with ingredients you can feel better about.
While at the market, I saw they offer Knorr Selects Beef Granulated Bouillon, Knorr Selects Vegetable Granulated Bouillon, and Knorr Selects Granulated Tomato Bouillon with Chicken Flavor as well, so you can find the exact one that's perfect for enhancing the flavor in any recipe, including chicken dishes, soups, stews, sauces, rice, mole, vegetables and pasta.
I got mine at the Northgate market in Culver City, California, so I know you can find yours there, too, or at any of the other Unified Grocers stores near you like Cardenas, Superior, El Super, and Super King.
If you make your own pinto bean soup, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have a chance to share it as well.
Pinto Bean Soup – Sopa Tarasca
Prep time: 10 minutes – Start to finish – 45 minutes – Makes 4 cups
Ingredients
For the Soup
- 3 Roma tomatoes
- 1/4 medium white onion
- 1 garlic clove
- 2 chile ancho peppers (dry black chiles, see picture), divided
- 4 teaspoons Knorr® Selects Chicken Flavor Bouillon
- 3 cups water, divided
- 1/2 cup canola oil, divided
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 2 cups cooked pinto beans, unsalted
For Garnish
- Queso fresco, in small cubes
- 8 tortillas cut into thin strips
- 1 avocado, cut in small cubes
- Sour cream to taste
Roast tomatoes, onion and garlic on top of a comal, or pan. You can also roast them in the oven. Turn them as they roast. This will take approximately 15-18 minutes.
With kitchen scissors, cut 1/4 of one of the chiles anchos and place it with the roasting tomatoes. Keep cutting the chiles in thin slices, set aside.
Place roasted tomatoes, onion, garlic and the roasted piece of chile ancho pepper in a blender. Add Knorr® Selects Chicken Flavor Bouillon and one cup of water. Mix well.
In a pot or dutch oven heat up one tablespoon of the oil, strain the tomato sauce into the hot oil. Lower the temperature, cover and let it simmer for 5 minutes.
Next, blend pinto beans with the remaining 2 cups of water and pour into the tomato sauce.
Add bay leaf and black pepper. Bring to a boil, lower the temperature to medium high, cover and cook for 15 minutes. Taste for salt.
While soup is cooking, pour the rest of the canola oil in a warm pan over high heat. Carefully add the strips of chile ancho and as soon as they hit the oil, remove them from it. (yes, it's that fast, if you don't remove them quickly they will become bitter).
Next, carefully place 1/3 of the tortilla strips in the hot oil and fry until crunchy, don't take your eyes off them, they can burn really easily. Repeat with the other two-thirds of the tortillas strips. Set aside.
Serve the soup, garnished with cheese, tortilla strips, avocado, a piece of the fried chile ancho and sour cream to taste.
Which recipes do your family love best? Let me know in the comments and be sure to try this Knorr Chicken Taco recipe for even more #KnorrSabor inspiration!
¡Buen provecho!
Print the Pinto Bean Soup Recipe
Pinto Bean Soup – Sopa Tarasca
Ingredients
For the Soup
- 3 Roma tomatoes
- 1/4 medium white onion
- 1 garlic clove
- 2 chile ancho peppers dry black chiles, see picture, divided
- 4 teaspoons Knorr® Selects Chicken Flavor Bouillon
- 3 cups water divided
- 1/2 cup canola oil divided
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 2 cups cooked pinto beans unsalted
For Garnish
- 10 oz queso fresco in small cubes
- 8 tortillas cut into thin strips
- 1 avocado cut in small cubes
- Sour cream to taste
Instructions
- Roast tomatoes, onion and garlic on top of a comal, or pan. You can also roast them in the oven. Turn them as they roast. This will take approximately 15-18 minutes.
- With kitchen scissors, cut 1/4 of one of the chiles anchos and place it with the roasting tomatoes. Keep cutting the chiles in thin slices, set aside.
- Place roasted tomatoes, onion, garlic and the roasted piece of chile ancho pepper in a blender. Add Knorr® Selects Chicken Flavor Bouillon and one cup of water. Mix well.
- In a pot or dutch oven heat up one tablespoon of the oil, strain the tomato sauce into the hot oil. Lower the temperature, cover and let it simmer for 5 minutes.
- Next, blend pinto beans with the remaining 2 cups of water and pour into the tomato sauce.
- Add bay leaf and black pepper. Bring to a boil, lower the temperature to medium high, cover and cook for 15 minutes. Taste for salt.
- While soup is cooking, pour the rest of the canola oil in a warm pan over high heat. Carefully add the strips of chile ancho and as soon as they hit the oil, remove them from it. (yes, it's that fast, if you don't remove them quickly they will become bitter).
- Next, carefully place 1/3 of the tortilla strips in the hot oil and fry until crunchy, don't take your eyes of them, they can burn really easily. Repeat with the other two thirds of the tortillas strips. Set aside.
- Serve the soup, garnished with cheese, tortilla strips, avocado, a piece of the fried chile ancho and sour cream to taste.
Nutrition
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Enjoy!
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