Rustic Mexican Sopa Tarasca with Avocado and Fried Tortilla Strips
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Soup Base
- 1
Prepare the beans
If using dried beans, drain and rinse. Set aside.
- 2
Sauté the onions
In a large pot, heat olive oil over medium heat. Add onions, and sauté until translucent.
- 3
Add garlic and spices
Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
Preparing the Toppings
- 1
Heat the oil
In a separate pan, heat vegetable oil over medium-high heat.
- 2
Fry the tortillas
Add tortilla strips in batches, frying until golden and crisp.
Tip: Use caution when frying; hot oil can cause burns. Pro Tip: Use slightly stale tortillas for extra crispiness.
- 3
Drain and season
Drain on paper towels and season with salt while still warm.
How to Make Rustic Mexican Sopa Tarasca with Avocado and Fried Tortilla Strips
Total time: 2 h · Yields 6 servings
- 1
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).
- 2
Blend the Soup
Remove from heat. Using an immersion blender, blend the soup until smooth. Add more broth if needed to achieve desired consistency.
- 3
Final Touches
Stir in diced tomatoes and adjust seasoning with salt and pepper to taste.
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