Mexican Bean and Tortilla Soup (Sopa Tarasca)

1. 1

   Heat 2 tablespoons oil in a skillet over medium-low heat. Cook the pasilla chiles until lightly browned, being careful not to burn them, 1 to 2 minutes. Transfer the chiles to a plate. Increase the heat to medium-high and cook the tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from the skillet.

2. 2

   Wipe out the skillet and set it back over medium-high heat. Add the tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until the skin is charred and the flesh is soft, 8 to 12 minutes. Let cool briefly. Peel the tomatoes and place them in a blender with the serrano peppers. Add water and blend until smooth.

3. 3

   Heat the remaining 1 tablespoon oil in a saucepan over medium heat. Add the onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.

4. 4

   Pour the beans into the blender and process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring the soup to a simmer until the beans are heated through, about 5 minutes. Garnish the soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.

• Calories 657.87 kcal High
• Protein 23.04 g Good Source
• Carbs 101.4 g Moderate
• Total Fat 17.56 g High
• Saturated Fat 3.28 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 10.32 mg Low Source
• Sodium 376.7 mg Moderate
• Fiber 12.86 g Good Source
• Sugar 8.12 g Moderate
• Added Sugar 2.49 g Low Source
• Calcium 255.05 mg Moderate
• Iron 2.49 mg Moderate
• Potassium 253.24 mg Low Source
• Vitamin A 68.73 mcg_rae Low Source
• Vitamin C 9.93 mg Moderate
• Vitamin D 0.05 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Onions 🧅