Pinto Bean Soup [Sopa Tarasca]

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.

Pinto bean soup - Sopa Tarasca

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
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Pinto Bean Soup – Sopa Tarasca

This delightful, classic, Mexican pinto bean soup, Sopa Tarasca, satisfies with its silky texture. Served with queso fresco, cream, tortilla strips & chile ancho.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4 cups
Calories: 373kcal

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

Nutrition Facts
Pinto Bean Soup – Sopa Tarasca
Amount Per Serving
Calories 373 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 1310mg57%
Potassium 897mg26%
Carbohydrates 56g19%
Fiber 11g46%
Sugar 5g6%
Protein 11g22%
Vitamin A 2461IU49%
Vitamin C 13mg16%
Calcium 120mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soups
Cuisine: Mexican
Keyword: how to make pinto bean soup, Mexican soups, que es sopa tarasca?
Author: Silvia

Enjoy!

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Kate
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Kate

I’ve never heard of Sopa Tarasca, but I sure am going to make it! I know my family would love this!

Enriqueta E Lemoine
Guest
Enriqueta E Lemoine

This looks so yummy. I’ll make mine with black beans…

Ale
Guest
Ale

This soup is so perfect and delicious for winter days. I love it and it so authentic!! Thanks for sharing.

Nicole
Guest
Nicole

This looks so good! I haven’t had pinto bean soup before but I’ll have to give this recipe a try. Thanks for sharing1

T
Guest
T

I love love love Mexican food! I am definitely making this soup!

Tara
Guest
Tara

This looks so delicious! All of the pictures are literally amazing too they make this post look soooo good.

Jessica
Guest
Jessica

That loom and sounds good! The authenticity of the soup I bet makes it taste even better. How would you charge ge cooking instructions for crockpot cooking?

Alison
Guest
Alison

Anchos are my favorite so this soup sounds rich and hearty and filled with flavors. Must try. My husband catcalls me la reina de la sopa

Terri
Guest
Terri

This looks delish! The best soup I have had was while in Cabo. I will have to save this recipe for future use!

Anosa Malanga
Guest
Anosa Malanga

It’s getting colder and having something to sip will be a lot of help to warm up out bodies. I have never tried making this so I think its the best time to try it out.

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