Best 2 Mexican Bean And Tortilla Soup Sopa Tarasca Recipes

**Discover the Delightful Flavors of Sopa Tarasca: A Culinary Journey Through Mexican Cuisine**

Embark on a culinary adventure with Sopa Tarasca, a traditional Mexican soup that captures the essence of Mexican cuisine. This vibrant soup, also known as Mexican Bean and Tortilla Soup, tantalizes the taste buds with its rich broth, tender beans, crispy tortillas, and an explosion of aromatic spices. Sopa Tarasca is a symphony of flavors, textures, and colors, a true delight for soup enthusiasts and Mexican food lovers alike. In this comprehensive guide, we present two irresistible recipes for Sopa Tarasca – one for the classic version and another for a quick and easy variation. Both recipes promise an authentic taste experience, allowing you to savor the authentic flavors of Mexico right in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)

Sopa de Tortilla (Real Mexican Tortilla Soup) image

Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. An authentic Mexican soup served with avocado, Mexican cheese, and crema.

Provided by jackie

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h14m

Yield 4

Number Of Ingredients 13

Ingredients

vegetable oil, or as needed
12 (6 inch) corn tortillas, cut into strips
3 dried pasilla chile peppers, seeded
2 tomatoes, seeded and chopped
½ large onion, chopped
1 clove garlic
¼ teaspoon dried oregano
4 cups water
4 teaspoons chicken bouillon granules
1 sprig fresh parsley
1 avocado - peeled, pitted, and diced
¾ cup diced cotija cheese
2 tablespoons crema fresca (fresh cream)

Steps:

Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.

Nutrition Facts : Calories 606.3 calories, Carbohydrate 49.5 g, Cholesterol 36.4 mg, Fat 42.4 g, Fiber 10.3 g, Protein 13.1 g, SaturatedFat 10.8 g, Sodium 706.8 mg, Sugar 6.2 g

TORTILLA AND BEAN SOUP

Tortilla and Bean Soup image

Here's a recipe for a Mexican-style soup that uses lots of beans combined with fresh chicken. The taco seasoning and green chiles make this one spicy - so be careful, and add to your taste. Serve with tortillas.

Provided by Margie C.

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

Ingredients

6 cups water
4 skinless, boneless chicken breasts
1 onion, chopped
1 (15 ounce) can kidney beans
1 (15 ounce) can ranch-style beans
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can white hominy
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix

Steps:

Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 29.6 g, Cholesterol 22.8 mg, Fat 1.4 g, Fiber 8.6 g, Protein 16.9 g, SaturatedFat 0.2 g, Sodium 1091.2 mg, Sugar 1.8 g

Tips:

Use a variety of beans. This will give your soup a more complex flavor and texture. Some good options include black beans, pinto beans, kidney beans, and Great Northern beans.
Don't skip the spices. The spices are what give this soup its authentic Mexican flavor. Be sure to use a good quality chili powder, cumin, and oregano.
Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop.
Serve the soup with your favorite toppings. Some popular options include avocado, sour cream, cilantro, and cheese.
Make a big batch of soup and freeze it for later. This is a great way to have a healthy and delicious meal on hand whenever you need it.

Conclusion:

Mexican bean and tortilla soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover beans and tortillas. With its simple ingredients and bold flavors, this soup is sure to be a hit with everyone at your table. So next time you're looking for a tasty and satisfying soup, give this Mexican bean and tortilla soup a try.