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- 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
- 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.
122comments inTarascan Soup
Tenía que hacer la receta después leí la. Todo estaba en casa excepto los anchos, usė un guajillo. Diferente, claro pero todavía muy sabroso.
¡Que fácil y delicioso.
I had to make this after reading the recipe. Everything was on hand save the ancho chiles, I used a guajillo instead. Different of course but still very taste.
So easy and delicious.
So glad you enjoyed it Rik!
Made this soup tonight. My husband always wants some type of “meat” so I added shredded chicken at the end. My apologies if this isn’t authentic but it was amazing. I also subbed the ancho chilis for chipotle chilis in adobo because that’s what I had. WOW! A bit smokey, spicy, warm and filling. Don’t skimp on the toppings – they’re the icing on the cake! LOVED this recipe and can’t wait to make it again. Thank you!!!
No apologies needed Kathy, chicken makes it a great full meal, yay!
Oh, yum, this is wonderful! I made it with cooked dried pintos (from Rancho Gordo) and the last tomatoes I got from my CSA share. So delicious.
And so comforting, isn’t it? Un abrazo!
Pati,I love your program !! Watching you cook brings back wonderful memories of Sunday afternoons when our family got together and my seven Aunt would cook the most wonderful meals.Handmade tortillas, tamales,salas ,delicious Mexican dishes.You have inspired me to start cooking more Mexican dishes.
Aw, such sweet memories Mary, thanks for sharing!
Laura King West
I quickly fell in love with your show recently, and was so excited to try this recipe after watching the episode. It was so delicious and so easy to make. My family is pescatarian and we eat mostly vegetarian recipes. I used veggie broth instead of chicken broth to meet our needs. Thank you so much for such an amazing recipe. Also, my kids loved it! Looking forward to trying a shrimp recipe next…
Thanks so much for the kind words Laura, so glad to hear you have been tuning in and enjoying the show 🙂
I made this soup and I topped it with diced chunks of Oaxan cheese (which softened very nicely in the warm soup), slices of avocado & some regular tortilla chips. The taste was amazingly rich and had such depth for so few ingredients. My kids loved it and my daughter (who bought me your new book for Christmas) had a great idea for next time… she requested it to be served with a grilled cheese sandwich. I thought that was a great idea! I will for sure make this again! Thank you, Pati!
Perfect toppings Holly! And a great idea from your daughter, you can dunk the sandwich in the broth, yummy!
Loved the soup. Reminds me of my grandmother who was from Michoacan. I used a hand held blender instead of a regular one and I had lovely chunky pieces left in the soup.
So happy the soup brought back sweet memories Susan, glad you liked it!
Pati – We made this soup today. Yum!! I can see why it is your favorite soup. The little fried ancho chili pieces are great in the soup. As you say, lovely little surprises of great flavor. Definitely will make again and again. Thanks for the recipe!!
Yay, so glad you liked it Kenny!
Looking forward to trying this – one thing I was going to suggest (hopefully I’m not missing it somewhere) is if a recipe you have on your blog is also in one of your cookbooks can you note which one? I have a couple of your cookbooks and love when I can also go there to see it as well. Just a thought!
Great suggestion Rebecca, thank you!
Made it tonight. It was delicious.
So happy you enjoyed it Chip 🙂
I’m excited to make this. I swear I had this soup once: I was staying in Patzcuaro and had heard there was a very good restaurant in a converted gas station on the outskirts of town. It was delicious and I remember the garnish of fried dried chiles & tortillas. Makes me nostalgic to recall that time.
Those little tiny hidden gems have the best food ever, right?
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!!
So happy you finally gave this soup a chance Drew, it is one of my all time favorites 🙂
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.
That is the perfect idea and you will have a full meal in a bowl. Enjoy the soup 🙂
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
So happy you liked this soup, yay 🙂
Pati, the tarascan soup is absolutely delicious. I make it frequently for friends and family and everybody loves it.
love your show.
Thanks so much Jim! So glad everyone enjoys this soup, yay 🙂
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 ~
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!
I love your show. This recipe looks delicious but I was wondering if I could use canned tomatoes?
Of course Ryan, go ahead and enjoy!
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!
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!
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!
Thanks for the feedback Paulette! I just love when the little ones enjoy my recipes so much. Hugs to all 😉
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.
Thank you Pati, glad to know you guys loved this Sopa 😉
Hello, could you add a link to your pinto bean recipe?
Of course Kat, here you go… https://patijinich.com/pati_2020/border-pintos/
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.
Well done Kelly! Every recipe has an opportunity for the cook to make it more to his/her liking 😉
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
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!
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.
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.
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.
Aw thank you so much, Jayme!
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.
Exactly! Look for it in your dairy aisle.
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.
Sounds like some great garnishes, EllenMarie!
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!
You don’t need to de-skin the tomatoes…enjoy the soup, Ben!
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!
That’s great that you made the recipe your own, Kim!
Martha E Munguia
Love rhis soup especially if freshed cook beans and homemade chicken stock. It’s easy, wholesome and nutritious, my family loves this soup!!!!
So glad the family loves it, Martha.
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!
That’s awesome that you roasted your own tomatoes, Tricia.
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
You can add a jalapeño or serrano (or a couple!) along with the tomatoes as they cook….enjoy the soup, Haley!
Love it!! I made with more garlic, 2 ancho chiles and used can black beans. Will make again.
That’s great, Rosa!
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.
Oh fresh tomatoes are always a great edition, Amy!
Traditional, earthy and delicious folklore of Mexico.
Getting ready to make this soup, Pati! Can leftover soup be frozen?
The leftovers can be frozen. Enjoy, Lisa!
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!
Either way will work, Cheryl. Just make sure to add additional water (about 2 cups) when using canned beans. Have fun cooking!
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.
Oh I’m so glad you found the recipe…and I hope it brings back many more good memories of your travels, Erin.
I was looking for nutrition information on the soup. It taste so wonderful
Oh I don’t track nutritional information…but I’m so glad you enjoy the soup, Angrlina.
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.
I’m so glad you adapted it and made the recipe your own, Cecilia!
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!
So happy to hear this!
How many calories per serving?
I don’t track nutritional information….
That’s the best answer I’ve ever read!
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.
Awesome! I’m so glad you enjoyed it, Allen.
Ria in Chiberia, IL
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
Oh wow…stay warm, Ria.
It was delish…wish I can post a pic
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!
Say hi to your Nana for me, Ondrea!!
Excelente! The flavor was absolutely delicious and I thank you for a wonderful recipe.
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!
Thank YOU Martha for giving my recipes a try and for your kind words!
Made this tonight. Turned out delicious. gracias Pati.
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. ♥️♥️♥️♥️
I’m glad you made the recipe your own!
Martha E Munguia
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.
I’m so happy to hear it was a hit, Martha.
Looks easy to make and delicious.
I hope you give it a try and love it, Alicia.
Pati, just wondering if I can blend 2 Serrano chilies with the tomatoes onions and garlic ?
If you want more heat, go for it, Randy!
Delicious soup, used canned skinned plum tomatoes and canned pinto beans. Yum!
Thank you Annette!
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😍
So happy to hear that it will be a favorite, Ruth.
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!
Sure, Leslie! Have fun making the soup.
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!
Go for it, Anne!
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…
Oh so glad you made the recipe your own, Robert!
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.
So glad you had a yummy and easy lunch, Fred!
Omg, I made this today and it was so good!
So happy to hear this, Robin.