Rustic Mexican Sopa Tarasca with Avocado and Fried Tortilla Strips
A hearty and soulful bean soup with rich flavors
This Mexican classic combines pinto beans, tomatoes, and spices for a comforting soup, topped with creamy avocado and crispy tortilla strips for added texture and flavor.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Soup Base
For the Toppings
For the Garnish
Preparation
Preparing the Soup Base
Prepare the beans
If using dried beans, drain and rinse. Set aside.
Sauté the onions
In a large pot, heat olive oil over medium heat. Add onions, and sauté until translucent.
Add garlic and spices
Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
Preparing the Toppings
Heat the oil
In a separate pan, heat vegetable oil over medium-high heat.
Fry the tortillas
Add tortilla strips in batches, frying until golden and crisp.
Use caution when frying; hot oil can cause burns. Pro Tip: Use slightly stale tortillas for extra crispiness.
Drain and season
Drain on paper towels and season with salt while still warm.
Cooking Process
Simmer the Beans
Add beans (if using dried, already soaked ones) and broth to the onion mixture. Bring to a boil, then reduce heat and simmer until beans are tender (about 1 hour).
Blend the Soup
Remove from heat. Using an immersion blender, blend the soup until smooth. Add more broth if needed to achieve desired consistency.
Final Touches
Stir in diced tomatoes and adjust seasoning with salt and pepper to taste.
Plating & Serving
Rustic Mexican Sopa Tarasca with Avocado and Fried Tortilla Strips
Rustic Mexican Sopa Tarasca with Avocado and Fried Tortilla Strips
Serve the Soup
Ladle the soup into bowls, topping each with slices of ripe avocado and crispy tortilla strips. Garnish with fresh cilantro and a wedge of lime for a pop of freshness.