What is Sopa Tarasca made of?

Sopa Tarasca is primarily made with pinto beans, tomatoes, garlic, onion, and dried chilies like guajillo or ancho. These ingredients are blended to create a smooth, creamy Mexican soup that is both hearty and flavorful.

Is Sopa Tarasca spicy?

Sopa Tarasca typically has a mild to moderate heat level. The dried chilies used in the recipe add more smokiness than intense spice. You can adjust the heat by reducing or increasing the number of chilies.

Can I make Sopa Tarasca vegetarian or vegan?

Yes, Sopa Tarasca is easy to adapt for vegetarian or vegan diets. Simply use vegetable broth instead of chicken broth and skip the crema or replace it with a plant-based alternative.

How do you store and reheat Sopa Tarasca?

Sopa Tarasca can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm it gently on the stovetop, adding a bit of broth or water if it becomes too thick. It also freezes well for longer storage.

Sopa Tarasca Recipe – Easy & Creamy Classic

Name: Sopa Tarasca Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked pinto beans: provides creamy texture and protein; 2 cups vegetable or chicken broth: forms the flavorful soup base; 2 medium tomatoes, chopped: adds acidity and depth; 3 cloves garlic, minced: enhances aroma and savory flavor; 1 small onion, chopped: adds sweetness and body; 2 dried guajillo or ancho chilies: gives smoky flavor and mild heat; 2 tablespoons olive oil: used for sautéing ingredients; 1/2 teaspoon salt: balances flavors; 1/4 teaspoon black pepper: adds mild spice; 1/4 cup Mexican crema or sour cream: adds creaminess and tang; 1 cup tortilla strips: provides crunchy topping; 1/2 cup jalapeño corn fritters: adds texture and spice (optional)

Description

Sopa Tarasca is a creamy and comforting Mexican pinto bean soup made with tomatoes, garlic, and smoky dried chilies. Blended until smooth and topped with crispy tortilla strips and crema, this traditional dish is rich, hearty, and full of authentic flavor.

Ingredients

Scale

2 cups cooked pinto beans: provides creamy texture and protein
2 cups vegetable or chicken broth: forms the flavorful soup base
2 medium tomatoes, chopped: adds acidity and depth
3 cloves garlic, minced: enhances aroma and savory flavor
1 small onion, chopped: adds sweetness and body
2 dried guajillo or ancho chilies: gives smoky flavor and mild heat
2 tablespoons olive oil: used for sautéing ingredients
1/2 teaspoon salt: balances flavors
1/4 teaspoon black pepper: adds mild spice
1/4 cup Mexican crema or sour cream: adds creaminess and tang
1 cup tortilla strips: provides crunchy topping
1/2 cup jalapeño corn fritters: adds texture and spice (optional)

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Instructions

Heat 2 tablespoons olive oil in a large pot over medium heat, then sauté chopped onion and minced garlic for 3–4 minutes until soft and fragrant.
Add chopped tomatoes and cook for 5–7 minutes until they break down and release juices.
Soak dried chilies in 1 cup hot water for 10 minutes until softened, then blend with soaking liquid until smooth and strain.
Pour the chili mixture into the pot and cook for 3 minutes, stirring to enhance the smoky flavor.
Add cooked pinto beans and broth, then bring the mixture to a gentle simmer for 10 minutes.
Blend the soup using an immersion blender or standard blender until smooth and creamy.
Return the soup to the pot, season with salt and pepper, and simmer for another 5 minutes.
Serve hot, topped with crema, tortilla strips, and optional jalapeño corn fritters.

Notes

For a thicker soup, reduce the broth slightly or simmer longer.
Adjust chili quantity to control spice level.
Blend partially if you prefer a chunkier texture.
Store leftovers in the refrigerator for up to 3 days.
Freeze for up to 2 months and reheat gently.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 6 g
Sodium: 480 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 12 g
Protein: 14 g
Cholesterol: 5 mg