Mexican Bean and Tortilla Soup (Sopa Tarasca)

Vegetarians will love this easy, authentic Mexican bean and tortilla soup filled with roasted tomatoes, pasilla chiles, and serrano peppers.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 425 Calories

Ingredients

• 1 cup water
• salt to taste
• 3 tablespoons vegetable oil, divided
• 2 pasilla chile peppers - stems, seeds, and veins removed
• 4 (6 inch) corn tortillas, cut into thin strips
• 1 Roma tomato
• 2 serrano peppers, or to taste
• 4 cups black beans, with liquid
• 1 pinch ground dried oregano
• 3 tablespoons grated Cotija cheese, or to taste
• 0.5 small onion, sliced

Recipe Instructions

Step 1

Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.

Step 2

Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.

Step 3

Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.

Step 4

Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.