Sopa Tarasca (Michoacan Bean and Tomato Soup)
A smooth, smoky soup of pinto beans, roasted tomatoes and pasilla chilli, piled with crisp tortilla strips, cheese and avocado.
Made with Corn tortillas from masa harina and Frijoles de la olla (pot beans). Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £2.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat a dry, heavy frying pan over a high heat. Roast the whole tomatoes, turning now and then, for 10 to 12 minutes until blackened in patches and soft.
11 min - 2
Tear the pasilla chillies flat and toast them in the dry pan for 20 to 30 seconds a side, until they smell fruity. Cover with hot water and soak for 10 minutes, then drain.
10 min - 3
Blend the tomatoes, soaked chillies, the roughly chopped onion, garlic and half of your ready made pot beans with their broth (see the base recipe) until completely smooth.
- 4
Heat 2 tbsp of the oil in a large pan and soften the finely chopped onion for 5 minutes. Pour in the purée, standing back as it spits, and fry for 5 minutes, stirring, until darker and thicker.
10 min - 5
Add the stock, the rest of the pot beans and the salt. Simmer gently for 15 minutes, until the soup coats a spoon. Add a splash of water if it gets too thick.
15 min - 6
Meanwhile, fry your corn tortilla strips (see the base recipe) in the remaining oil in two batches for 2 to 3 minutes, until golden and crisp. Drain on kitchen paper.
3 min - 7
Ladle the soup into bowls and top with the tortilla strips, queso fresco, soured cream and avocado. Serve straight away.
Tips
- Roasting the tomatoes until the skins blacken gives the soup its smoky depth, so do not rush that step.
- Pasilla chillies are mild and slightly fruity. If you cannot find them, use ancho chillies instead.
- For a vegan soup, leave out the cheese and soured cream and add extra avocado and a squeeze of lime.
Storing and freezing
The soup keeps in the fridge for up to 3 days and freezes for up to 3 months without the garnishes. Reheat until steaming hot all the way through and fry fresh tortilla strips for serving.
Questions
What is sopa tarasca?
It is a soup from Michoacan made from blended beans and tomato with chilli, usually topped with fried tortilla strips, cheese, cream and avocado. The name comes from the Purepecha, also called Tarascan, people of the region.
Can I use tinned tomatoes instead of fresh?
Yes. Use one 400 g tin of whole tomatoes and char them under a hot grill for the smoky taste. Fresh roasted tomatoes give the best flavour, but the tinned version is still good.
Is it gluten free?
Yes, as long as your corn tortillas, stock and any toppings are gluten free. Pure corn tortillas and a gluten free vegetable stock keep the whole bowl gluten free.
More made with corn tortillas from masa harina
Pastel Azteca de Pescado (Layered Fish and Tortilla Bake)
GFEFNFTacos de Camarones con Salsa Macha (Prawn Tacos with Chilli Crunch)
GFDFEFTacos de Coliflor Adobada (Adobo Cauliflower Tacos)
GFDFEFPapas con Rajas y Huevo (Potatoes with Pepper Strips and Eggs)
DFNFVDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.