Mexican Bean And Tortilla Soup Sopa Tarasca Food
MEXICAN BEAN AND TORTILLA SOUP (SOPA TARASCA)
It's not possible to get tired of this traditional recipe for Mexican bean and tortilla soup, or sopa tarasca, from the state of Michoacan. Besides delicious, it is easy, fast, and economical.
Provided by Ainé
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.
- Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.
- Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.
- Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 55.4 g, Cholesterol 11.2 mg, Fat 15.5 g, Fiber 19.7 g, Protein 19 g, SaturatedFat 3.9 g, Sodium 1098.7 mg, Sugar 1.1 g
EASY MEXICAN TORTILLA SOUP
I'm so excited about this recipe. It's the perfect combination - easy, healthy, AND delicious! And it makes plenty of leftovers for lunches or to freeze for later.
Provided by licked_cupcake
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Cook and shred 1 lb chicken. There are many ways to do this. I boiled chicken breasts until the internal temperature reached 160, then took two forks and shredded the breasts by hand.
- Chop onions, chop peppers, chop cilantro, and mince garlic.
- Saute onion and garlic in oil until soft, add peppers halfway through.
- Stir in chili powder, oregano, paprika, cumin, tomatoes, and chicken broth/stock. Bring to a boil, simmer for 5 to 10 minutes.
- Stir in corn, hominy, black beans, cilantro, and chicken. Simmer for 10 minutes.
- Serve with tortilla chips, and optional toppings such as avocado, limes, shredded monterey jack cheese, or chopped green onions.
Nutrition Facts : Calories 294.9, Fat 7.5, SaturatedFat 1.7, Cholesterol 42.6, Sodium 660.7, Carbohydrate 34.8, Fiber 8.3, Sugar 2.6, Protein 24.1
MEXICAN BEAN AND TORTILLA SOUP (SOPA TARASCA)
It's not possible to get tired of this traditional recipe for Mexican bean and tortilla soup, or sopa tarasca, from the state of Michoacan. Besides delicious, it is easy, fast, and economical.
Provided by Ainé
Categories Tortilla Soup
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.
- Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.
- Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.
- Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 55.4 g, Cholesterol 11.2 mg, Fat 15.5 g, Fiber 19.7 g, Protein 19 g, SaturatedFat 3.9 g, Sodium 1098.7 mg, Sugar 1.1 g
More about "mexican bean and tortilla soup sopa tarasca food"
PINTO BEAN SOUP -- SOPA TARASCA - MEXICAN PLEASE
From mexicanplease.com
- Add the roasted tomatoes to a blender along with 1/2 onion, 2 garlic cloves, and 1 small chipotle in adobo with the seeds scraped out. Combine well.
VEGETARIAN MEXICAN SOUP WITH BEANS - MY FOOD STORY
From myfoodstory.com
- In a heavy bottomed pot, heat oil and add garlic. Saute for 10-15 seconds and add onions and bell peppers. Cook till onions are almost translucent and add the seasoning mix.
- Cook for a few minutes and add tomatoes, jalapeños, corn, kidney beans, salt and two and a half cups of water/stock. Bring to a boil and then reduce the heat. Simmer for 20 minutes.
- Taste test to check for seasoning and if required, add more taco seasoning and salt. If you like it more spicy, add some chili powder.
SOPA DE TORTILLA RECETA - SOPA AZTECA - TORTILLA SOUP ...
SOPA TARASCA - PINTO BEAN SOUP | MEXICAN PLEASE
From mexicanplease.com
- Add the roasted tomatoes to a blender along with 1/2 onion, 2 garlic cloves, and 1 small chipotle in adobo with the seeds scraped out. Combine well.
SOPA TARASCA RECIPE | EATINGWELL
From eatingwell.com
- Heat oil in a large pot over medium-high heat. Add onions and cook, stirring occasionally, until tender, 3 to 5 minutes. Add garlic, cumin and chili powder; cook, stirring, for 30 seconds. Add the drained beans and water. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the beans are tender, 1 to 1 1/2 hours.
- Meanwhile, soak chiles in boiling water until the skins have softened, about 15 minutes. Drain and chop.
MEXICAN TORTILLA SOUP - THE BUSY BAKER
From thebusybaker.ca
- Heat a large pot over medium-high heat and add the olive oil, onions, bell pepper, jalapeños, lime juice, and taco seasoning. Saute until the onions soften.
- Add the onions, bell pepper, jalapeños, lime juice, stock, taco seasoning, diced tomatoes, corn, black beans, tomato paste, and shredded chicken (optional) to your slow cooker.
MEXICAN BLACK BEAN SOUP - VEGAN HUGGS
From veganhuggs.com
- In a 3-quart pot, combine the tomatoes, ancho chile, and water. Simmer over medium heat for about 10 minutes.
- Transfer the tomatoes, ancho, and water to a blender and wipe out the pot. Add the garlic and onion to the blender and purée until smooth. (Press the purée through a strainer if you want it completely smooth.)
- Add the oil to the pot and heat it over medium-high heat. Add the purée and cook for about 5 minutes, slowly stirring. Reduce the heat to medium and add the puréed beans, vegetable broth, and salt. Simmer the soup for 10 minutes. Add liquid if necessary to ensure the soup is creamy but not incredibly thick. Serve with any or all of the garnishes.
MEXICAN BLACK BEAN SOUP WITH TORTILLAS - THE PICKY EATER
From pickyeaterblog.com
- Sauté peppers, onions, and garlic in 1 tsp olive oil until the peppers and onions are slightly translucent.
- Add the spinach and cumin when the pepper mix is done cooking. Cook an additional 5 minutes.
- Add tomatoes, green chile peppers and broth - bring to a boil and cook 10-20 minutes until the ingredients are soft enough to puree.
TARASCAN SOUP - PATI JINICH
From patijinich.com
- 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.
TORTILLA SOUP RECIPE | MEXICAN RECIPES, EASY AND WITH ...
From mexicoinmykitchen.com
- Heat a griddle and roast the tomatoes, garlic cloves and onion. Roast until tomatoes are blistered and slightly softened. Rotate often for an even roasting. Garlic cloves will roast faster. Remove them after a few minutes.
- Once the vegetables are roasted, peel the tomatoes place them into a blender with the onion and garlic, puree until you have a smooth sauce. Add some chicken broth if needed.
- In a large pot, heat the 1 Tbsp. of vegetable oil over medium high heat. Add the tomato sauce mix and cook for about 3 minutes, it will start boiling. Reduce heat and simmer for 5 minutes. The color of the sauce will reduce and change color.
PINTO BEAN SOUP [SOPA TARASCA] - MAMA LATINA TIPS
From mamalatinatips.com
- Roast tomatoes, onion and garlic on top of a comal, or pan. You can also roast them in the oven. Turn them as they roast. This will take approximately 15-18 minutes.
- With kitchen scissors, cut 1/4 of one of the chiles anchos and place it with the roasting tomatoes. Keep cutting the chiles in thin slices, set aside.
- Place roasted tomatoes, onion, garlic and the roasted piece of chile ancho pepper in a blender. Add Knorr® Selects Chicken Flavor Bouillon and one cup of water. Mix well.
MICHOACáN-STYLE TORTILLA SOUP: SOPA TARASCA - MEXCONNECT
From mexconnect.com
Estimated Reading Time 1 min
MEXICAN BEAN AND TORTILLA SOUP (SOPA TARASCA) | RECIPESTY
From recipesty.com
MEXICAN BEAN AND TORTILLA SOUP (SOPA TARASCA) - TORTILLA ...
From worldrecipes.org
MEXICAN BEAN AND TORTILLA SOUP (SOPA TARASCA) GOOD RECIPES ...
From patriotsnfljersey3.blogspot.com
SOPA TARASCA | MEXICAN FOOD RECIPES, DELICIOUS SOUP, FOOD
From pinterest.com
SOPA TARASCA - LA PIñA EN LA COCINA
From pinaenlacocina.com
SOPA TARASCA (PINTO BEAN SOUP)
From fortamen.com
SOPA TARASCA (PINTO BEAN SOUP) - FLAVOR MOSAIC
From flavormosaic.com
SOPA TARASCA (PINTO BEAN SOUP) | EL GUAPO
From mccormick.com
SOPA TARASCA | HOW TO COOK BEANS, MEXICAN FOOD RECIPES ...
From pinterest.com
CHICKEN TORTILLA SOUP - PIQUANT POST
From piquantpost.com
SOPA TARASCA - NIBBLES AND FEASTS | RECIPE | CREAMY SOUP ...
From pinterest.ca
71 MEXICAN FOOD IDEAS IN 2022 | FOOD, MEXICAN FOOD RECIPES ...
From pinterest.ca
10 BEST PINTO BEAN SOUP WITH GROUND BEEF RECIPES | YUMMLY
From yummly.com
MEXICAN BEAN SOUP: QUICK WEEKNIGHT SOUP - THE PLANTIFUL BISON
From theplantifulbison.com
MEXICAN BEAN AND TORTILLA SOUP (SOPA TARASCA) RECIPES
From recipesfull.net
MEXICAN VEGAN BLACK BEAN SOUP RECIPE (SOPA DE FRIJOL NEGRO ...
From foodnewsnews.com
AUTHENTIC MEXICAN PINTO BEAN SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
MEXICAN COOKING CLASS: SOPA TARASCA FROM PATZCUARO ...
From blogs.ubc.ca
GOOD STUFF NW - SOPA TARASCA: A BEAN SOUP 20 YEARS IN THE ...
From goodstuffnw.com
SOPA TARASCA - RECIPES - SUR LE PLATSUR LE PLAT
From surleplat.com
TORTILLA SOUP WITH PINTO BEANS - ALL INFORMATION ABOUT ...
From therecipes.info
SOPA AZTECA (MEXICAN TORTILLA SOUP) RECIPE - FOOD NEWS
From foodnewsnews.com
SOMEWHAT TARASCAN BEAN SOUP - THE SPICED LIFE
From thespicedlife.com
MEXICAN BEAN AND TORTILLA SOUP (SOPA TARASCA) | RECIPE ...
From pinterest.co.uk
SOPA TARASCA | TRADITIONAL VEGETABLE SOUP FROM MICHOACáN ...
From tasteatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
