Name: Tarascan Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 pound ripe plum or roma tomatoes; 1 clove garlic; 1 (about 1 ounce) ancho chile, stem and seeds removed; 1/2 cup white onion, coarsely chopped; 1 1/2 teaspoons kosher or sea salt (divided, or more to taste); 3 tablespoons safflower or corn oil; 1 pound cooked pinto beans plus 2 cups of their cooking liquid (or 2 14-ounce cans cooked pinto beans plus 2 cups water); 3 cups chicken broth (vegetable broth or water); 1/2 cup Mexican style cream; 1 cup crumbled Cotija cheese; 1 1/2 cups crumbled tortilla chips or tortilla strips; 1 ancho chile (stemmed, seeded, diced, deep fried for a few seconds); 1 avocado, peeled (seeded, meat scooped out and diced, optional)