tarascan soup

tomatotortillaMexican crema

Tarascan Soup

Tarascan Soup

Pinto Bean and Tomato Soup

Recipe Yield

6 to 8 Servings

Cooking time

35 minutes

Rate this recipe

4.34 from 9 votes

Ingredients

For soup:

  • 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

For garnishes:

  • 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

To Prepare

  • Place the tomatoes, garlic, and ancho chile in a saucepan. Cover with water, and simmer over medium-high heat for 10 to 12 minutes, until the tomatoes are completely cooked through and ancho chile is rehydrated.
  • Transfer the tomatoes, garlic, and ancho chile to a blender or food processor, along with 1 cup of the cooking liquid, the white onion, and 1 teaspoon of the salt. Puree until smooth.
  • Heat the oil in a large soup pot over medium-high heat. Add the pureed tomato mixture and cook for 6 to 8 minutes, stirring occasionally, until it darkens in color and thickens in consistency.
  • Meanwhile, rinse your blender or food processor, then add the pinto beans and 2 cups of their cooking liquid (or water, if using canned beans) and puree until smooth.
  • Reduce the heat to medium and stir the bean puree, broth and the remaining ½ teaspoon of salt into the thickened tomato mixture. Simmer for 10 to 15 minutes, or until the soup has seasoned and has a creamy consistency. Taste for salt and add more if needed. Turn off the heat, as it thickens quickly.
  • Ladle the soup into bowls, drizzle with a tablespoon of the cream and top with some cheese, a handful of crumbled tortilla chips or tortilla strips, a few fried ancho chile crisps and some diced avocado. You can also place the garnishes in bowls on the table to let your guests decide how much of each garnish they want to add to their bowls.
  • The soup itself may be cooled and stored in a tightly sealed container in the refrigerator for up to 4 days. Because this soup thickens a bit as it cools, you may need to add some chicken broth or water to thin it out when you reheat it.

Comments

99comments inTarascan Soup

  1. Drew

    Sep 21

    I had seen you prepare this on TV and always wanted to try it. Tonight was my chance. I have to say, this was easy, and absolutely delicious. Thank you!!

    1. Pati Jinich

      Oct 04

      So happy you finally gave this soup a chance Drew, it is one of my all time favorites 🙂

  2. TWW

    Jul 19

    Pati…
    I really enjoy your videos and can’t wait to try this recipe. Being a carnivore, I am going to add some rotisserie chicken, making this a spin on tortilla soup.

    1. Pati Jinich

      Jul 21

      That is the perfect idea and you will have a full meal in a bowl. Enjoy the soup 🙂

  3. Anonymous

    Jul 02

    Yummy Pati, I just made this recipe and absolutely loved it, I think I over fried the ancho chili strips, and I did remember you said quickly, but they didn’t look crispy so I let them go longer, now I know to follow your instructions 😀 love your show

    1. Pati Jinich

      Jul 04

      So happy you liked this soup, yay 🙂

  4. Jim F.

    May 16

    Pati, the tarascan soup is absolutely delicious. I make it frequently for friends and family and everybody loves it.
    love your show.

    1. Pati Jinich

      May 23

      Thanks so much Jim! So glad everyone enjoys this soup, yay 🙂

  5. Lynn

    Oct 19

    Dear Pati,
    I have always had trouble finding dried ancho chilies in northern Colorado. BUT, I do have ancho chili powder. How much of the powder would I use?
    Love, love, love your show!!
    Many thanks ~

    1. Pati Jinich

      Oct 22

      Hey Lynn, thanks for reaching out. Before using the powder, I would try to substitute Anchos with maybe Guajillos or Mulatos, but if you cannot find them either, then use just 1 tsp of the powder to flavor the broth. Good luck!

  6. Ryan

    Sep 08

    I love your show. This recipe looks delicious but I was wondering if I could use canned tomatoes?

    1. Pati Jinich

      Sep 17

      Of course Ryan, go ahead and enjoy!

  7. Erin H

    Aug 23

    I watched this episode today on the TV and thought it would be perfect for supper tonight. I went out in my garden and picked a basket of Roma tomatoes and yellow pear tomatoes. A few peppers and thawed out some handmade chicken stock. Wow! So delicious…I sprinkled some crumbled up queso fresco that I had made with milk from my dairy goats last week. My husband loved it, I loved it and we have lots left over! Thank you!

    1. Pati Jinich

      Aug 26

      Wow Erin, how awesome that you can just go out to the garden and pick what you need. Organic ingredients always make up for great flavors, enjoy!

  8. Paulette

    Jun 16

    I made this for the family, I’m a grandma that lives with my kids and grandkids. I made extra large amount with only one ancho chili as the grandkids can’t take much heat. I think next time I can add a bit more as even the six year old ate three bowls. There were some unexpected visitors that loved it also! It’s quick easy and delicious!

    1. Pati Jinich

      Jun 18

      Thanks for the feedback Paulette! I just love when the little ones enjoy my recipes so much. Hugs to all 😉

  9. Pati

    May 05

    Hi Pati,
    I love watching your show. I prepared this recipe for my husband and he loved it! The recipe was also easy to follow. Thank you.

    1. Pati Jinich

      May 11

      Thank you Pati, glad to know you guys loved this Sopa 😉

  10. Kat

    Mar 26

    Hello, could you add a link to your pinto bean recipe?

    1. Pati Jinich

      Mar 27

      Of course Kat, here you go… https://patijinich.com/pati_2020/border-pintos/

  11. Kelly

    Mar 01

    I actually think two cans of beans are not enough.

    I lb of dried beans = 6 ot 7 cups. 2 cans of beans = about 4.5 cups. I added a third can of beans.

    1. Pati Jinich

      Mar 01

      Well done Kelly! Every recipe has an opportunity for the cook to make it more to his/her liking 😉

  12. Susan W.

    Feb 29

    Hello Pati, I love your show and you! I could watch you all day. Just finished making this lovely soup. My question is the amount of pinto beans you used. The recipe calls for 1 pound of cooked beans. Is this the weight before or after cooking them? I made the recipe with a pound of dry beans which ends up to be way more than the equivalent of two 14 oz. cans of pinto beans. I am guessing I put too many beans in the soup. Fortunately, it tastes really good, but wondering if it would be better with a lesser amount of beans. Thanks Pati

    1. Pati Jinich

      Mar 04

      Yes Susan, 1 lb refers to cooked beans 🙂 Maybe your version was a bit thicker than mine, but if you liked it that way, do not change it!

  13. RosarioJulia Gordovez

    Dec 22

    Hi Pati, love your show. I made this soup, day after Thanksgiving, with some changes as my daughter in law has celiac disease. I found that the dried ancho chiles were packaged in facilities that may have wheat….so I substituted fresh passilla peppers and broiled all veggies before puree, used homemade turkey bone stock for liquid….found gluten free packaged pinto beans too….turned out really great no left overs. Thank you for your passion and sharing these recipes.

    1. Pati Jinich

      Dec 23

      I’m so glad you were able to adapt the recipe to meet your daughter-in-law’s needs. I hope you guys enjoy many more recipes.

  14. Jayme Ugarte

    Dec 20

    Gracias Pati for inspiring me and my husband to make this delicious soup! We made it the day after watching you on PBS and it’s so yummy! We cant wait to make it for our mother who we know will love it!!! Your a joy to watch and your dishes are so beautiful! Keep shining your light and inspiring us with your passion for cooking.

    1. Pati Jinich

      Dec 20

      Aw thank you so much, Jayme!

  15. Linda

    Nov 27

    Pati, where in the grocery store is the Mexican crema? It looked like it came in a jar. Is it refrigerated? I’ve never used it before but see it called for in many recipes.

    1. Pati Jinich

      Nov 29

      Exactly! Look for it in your dairy aisle.

  16. EllenMarie

    Nov 20

    I just watched Pati make this on her show. Since the pinto is my favorite bean, I made it today following her recipe to the tee. So delish! I did, however, change up the garnishes and used grated Colby cheese, Fritos, and a diced serrano, which I had on hand. It’s my new go-to bean soup.

    1. Pati Jinich

      Nov 21

      Sounds like some great garnishes, EllenMarie!

  17. Ben

    Nov 09

    Just saw this soup video on PBS the other night! Looking fwd to making my first soup ever. How important is de-skinning the tomatoes? That’s the one thing I dont see myself doing, or minding, if it just means a little more texture to the end product. Thanks!

    1. Pati Jinich

      Nov 19

      You don’t need to de-skin the tomatoes…enjoy the soup, Ben!

  18. Kim

    Nov 05

    Great recipe! I didn’t have an ancho chile and ended up using a smaller, more bitter one. To sweeten things up I added raisins to the blender (although had I thought of this ahead of time I would have simmered the raisins with the tomatoes, garlic and chile). Thanks Pati, love your show!

    1. Pati Jinich

      Nov 13

      That’s great that you made the recipe your own, Kim!

  19. Martha E Munguia

    Oct 30

    Love rhis soup especially if freshed cook beans and homemade chicken stock. It’s easy, wholesome and nutritious, my family loves this soup!!!!

    1. Pati Jinich

      Nov 02

      So glad the family loves it, Martha.

  20. Tricia

    Oct 06

    This is a straightforward soup and is pretty simple to make. I roasted fresh tomatoes and pressed them through a sieve to form a sauce. I then followed the directions as written. The soup is flavorful and has a creamy consistency, I will make it again. Thanks Patti!

    1. Pati Jinich

      Oct 10

      That’s awesome that you roasted your own tomatoes, Tricia.

  21. Haley

    Sep 29

    Hey Pati, I love your show so much . I just made this soup and I like a little more spice . What would you recommend but also keeping it authentic.. Thank Haley

    1. Pati Jinich

      Oct 19

      You can add a jalapeño or serrano (or a couple!) along with the tomatoes as they cook….enjoy the soup, Haley!

  22. Rosa

    Sep 29

    Love it!! I made with more garlic, 2 ancho chiles and used can black beans. Will make again.

    1. Pati Jinich

      Sep 29

      That’s great, Rosa!

  23. Amy Guerra

    Jul 21

    Muy Rico! The only thing I did different was to use an equal amount of Sweet 100 tomatoes from our garden (we are overflowing!) and I used Guajillo chile, as that is what I had on hand. This is so good! Thank you Pati! We love your show and watch every Saturday.

    1. Pati Jinich

      Jul 22

      Oh fresh tomatoes are always a great edition, Amy!

  24. Alf

    Jun 25

    Traditional, earthy and delicious folklore of Mexico.

    1. Pati Jinich

      Jul 01

      Thanks, Alf!

  25. Lisa

    Jun 14

    Getting ready to make this soup, Pati! Can leftover soup be frozen?

    1. Pati Jinich

      Jul 08

      The leftovers can be frozen. Enjoy, Lisa!

  26. Cheryl

    Jun 01

    If I am using canned beans, do I need to drain them, first? Thank you Patti! I love your recipes and seeing you make them on TV! It inspires me to cook, and my husband is so happy!

    1. Pati Jinich

      Jun 04

      Either way will work, Cheryl. Just make sure to add additional water (about 2 cups) when using canned beans. Have fun cooking!

  27. Erin

    May 24

    Thanks for the recipe. I am excited to have it. I have been looking for it since I visited Tarasca in 1998. What a memorable cultural and culinary experience.

    1. Pati Jinich

      May 27

      Oh I’m so glad you found the recipe…and I hope it brings back many more good memories of your travels, Erin.

  28. Angrlina

    May 12

    I was looking for nutrition information on the soup. It taste so wonderful

    1. Pati Jinich

      May 12

      Oh I don’t track nutritional information…but I’m so glad you enjoy the soup, Angrlina.

  29. Cecilia Miller

    Apr 15

    This is the second time I made this soup. My husband and I love it. I did add a second ancho chili and 1/2 teaspoon of garlic salt. It was more tasty for us. Thanks so much for the recipe.

    1. Pati Jinich

      Apr 17

      I’m so glad you adapted it and made the recipe your own, Cecilia!

  30. Anonymous

    Mar 15

    I am a gringo that likes to cook for my wife’s mexican vegetarian relatives, I omited the chicken broth for veggie. I also made the beans from scrath in my instsa pot. It was a big hit, and everyone wanted the recipe. Thanks!

    1. Pati Jinich

      Mar 18

      So happy to hear this!

  31. Edith Velasquez

    Feb 26

    How many calories per serving?

    1. Pati

      Feb 26

      I don’t track nutritional information….

      1. Justin R

        Oct 01

        That’s the best answer I’ve ever read!

  32. Allen

    Feb 02

    Pati,
    I cooked your “Tarascan Soup” today and I love it. I even found the Mexican Style Cream and the Queso Duro Blanco which added to the great flavor.

    1. Pati

      Feb 03

      Awesome! I’m so glad you enjoyed it, Allen.

  33. Ria in Chiberia, IL

    Feb 01

    I love soup and after -50 below wind chill in Chicago this week, this is going to hit the spot…thank you Patti..
    love the show

    1. Pati

      Feb 02

      Oh wow…stay warm, Ria.

      1. Ria Lisa

        Feb 02

        It was delish…wish I can post a pic

        1. Pati

          Feb 03

          🙂

  34. Ondrea

    Jan 29

    Look forward to making this for my 94 year old Nana who is from Guadalajara and still loves her chile’s and beans! My husband and I love watching your show and we recently got my Nana hooked. She now records it and says watching your show reminds her of home ☺️ Thanks Pati!

    1. Pati

      Jan 30

      Say hi to your Nana for me, Ondrea!!

  35. Tal

    Jan 28

    Excelente! The flavor was absolutely delicious and I thank you for a wonderful recipe.

    1. Pati

      Jan 28

      Super!

  36. Martha Munguia

    Jan 22

    I made this again but I used home made beans and homemade chicken stock!! Wow, the flavor was out of this world! It was better than the first time! Omg! Thank you for sharing this wonderful recipe, we love all of your recipes! They are all keepers! Thank you for your dedication to educate us about this wonderful cuisine!

    1. Pati

      Jan 23

      Thank YOU Martha for giving my recipes a try and for your kind words!

  37. Erin DeNova

    Jan 13

    Made this tonight. Turned out delicious. gracias Pati.

    1. Pati

      Jan 14

      Yay!

  38. Verokings

    Jan 12

    Pati. It was so much fun cooking this soup, I have to confess I added additinal heat and shredded chicken to it 😊. Thank you so much it was so delisious it warmed my tummy and heart. ♥️♥️♥️♥️

    1. Pati

      Jan 14

      I’m glad you made the recipe your own!

  39. Martha E Munguia

    Jan 12

    Omg! Wonderful, flavorful, easy, move over tomato soup! Highly recommend for everyone to try. Next time I make homemade beans I will set aside some in the freezer label for this soup! It was a hit for lunch today’s menu. Thanks Pati.

    1. Pati

      Jan 14

      I’m so happy to hear it was a hit, Martha.

  40. Alicia Lule

    Jan 11

    Looks easy to make and delicious.

    1. Pati

      Jan 14

      I hope you give it a try and love it, Alicia.

  41. Randy

    Jan 10

    Pati, just wondering if I can blend 2 Serrano chilies with the tomatoes onions and garlic ?

    1. Pati

      Jan 11

      If you want more heat, go for it, Randy!

  42. Annette S.

    Jan 02

    Delicious soup, used canned skinned plum tomatoes and canned pinto beans. Yum!

    1. Pati

      Jan 03

      Thank you Annette!

  43. Ruth A.

    Jan 01

    This soup is delish. Roma tomato’s not available, I used the one I
    canned this summer. This is going to be my favorite soup😍

    1. Pati

      Jan 02

      So happy to hear that it will be a favorite, Ruth.

  44. Leslie

    Dec 29

    HI Pati! I’m making the soup for the 1st time. But I was thinking about using Peruano beans. Would this be good too? Thanks!

    1. Pati

      Jan 01

      Sure, Leslie! Have fun making the soup.

  45. Anne107

    Dec 24

    Hi, Pati, I am out of pinto beans, but I have black beans, good mother stallers, and ojo de cabras. May I substitute one of them for the pintos? Thank you!

    1. Pati

      Jan 01

      Go for it, Anne!

  46. Robert Macias

    Dec 12

    I made it a few days ago and in addition to the dried Ancho chili I added what we used to call an Ortega Chile or Anaheim Chile, brunt the skill off, seeded & deveined it and pureed it with the rest of the elements… It came out pretty, but not too. spicy… A go to dinner on a cold, cold night…

    1. Pati

      Dec 13

      Oh so glad you made the recipe your own, Robert!

  47. Fred

    Dec 09

    Made it for lunch today and it is so easy with canned pinto beans. I used one ancho and it could have used two. Next time I will remove the tomato skins before putting them in the blender.

    1. Pati

      Dec 10

      So glad you had a yummy and easy lunch, Fred!

  48. Robin Ponce-Edgington

    Dec 02

    Omg, I made this today and it was so good!

    1. Pati

      Dec 03

      So happy to hear this, Robin.

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