Sopa Tarasca (Pinto Bean Soup)

Hearty pinto bean soup, or Sopa Tarasca, is full of flavor and a bit of spice. Made with onions, garlic, spices, chili powder, tomatoes and beans, then topped with cream, queso fresco, tortilla strips and cilantro.

Course Main Dishes, Soup

Cuisine Mexican, Tex-Mex

Keyword Mexican Pinto Bean Soup, Pinto Bean Soup, Sopa Tarasca

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 403kcal

Author Michele @ Flavor Mosaic

Ingredients

For Soup:

2 tablespoons olive oil
1/2 cup onion diced
1 tablespoon garlic minced
1-1/2 teaspoons ancho chili powder
1 teaspoon cumin
1/2 teaspoon Mexican oregano
1 teaspoon kosher salt
1 (28-ounce can) whole tomatoes
2 (14-ounce cans) pinto beans with liquid
3 cups chicken or vegetable broth (I recommend low sodium broth)

For Garnishes:

1/2 cup Mexican style cream
1/2 cup queso fresco
Tortilla strips or chips
1/2 teaspoon ancho chili powder
1 avocado sliced
Cilantro optional

Instructions

Heat the olive oil in a large sauce pan and add the onion. Cook for 3 minutes. Add the garlic and cook for an additional minute.
Add the ancho chili powder, cumin, oregano and salt and cook for another minute.
Place the canned tomatoes, pinto beans and a cup of broth in a blender and pulse. If you like it chunky, just pulse once or twice. If you prefer it smooth, blend for a minute.
Pour the beans into the pan and rinse the blender with the remaining chicken broth and add to the soup.
Simmer soup for 30 minutes.
Garnish soup with cream, queso fresco, tortilla strips, a sprinkle of chili powder, sliced avocado and chopped cilantro.

Notes

Recipe Tips:

Although this soup is a bean soup that is thick and full, it has a lot of tomato and chili flavors to accompany it.
Store the leftovers in an airtight container in the refrigerator for five days. Freeze the soup in the freezer in a freezer-safe container for three minutes.
When ready to reheat the soup, reheat it on the stovetop or in the microwave. If reheating the soup from a frozen state, allow it to defrost in the refrigerator overnight.

Nutrition