Sopa Tarasca is a rich, comforting Mexican pinto bean soup made with roasted tomatoes, smoky chipotle peppers, garlic, onion, and Mexican oregano. Originally associated with Michoacán, Mexico, this flavorful soup combines simple ingredients into a smooth, satisfying dish that’s perfect for lunch or dinner.
Unlike chunky bean soups, this Sopa Tarasca recipe blends cooked pinto beans with broth to create a creamy texture without requiring heavy cream in the soup itself. Roasted plum tomatoes give the broth a deep tomato flavor, while chipotle in adobo adds smokiness and a gentle spicy kick.
The recipe begins with three plum tomatoes roasted in a 400°F oven until softened. Roasting helps concentrate their flavor before they’re blended with onion, garlic, and a small chipotle pepper.
Meanwhile, two cups of cooked pinto beans are blended with chicken or vegetable stock until smooth. This creates the hearty foundation of the soup. Canned pinto beans work well for convenience, provided they’re drained and rinsed first.
A countertop blender is especially useful for preparing the tomato mixture and pureeing the beans into a smooth, creamy consistency.
After blending, the roasted tomato mixture is sautéed briefly in a saucepan to develop its flavor. The pureed beans are then added along with Mexican oregano, salt, and freshly cracked black pepper.
Allow the soup to simmer gently for approximately 5–10 minutes, stirring occasionally until everything is heated through and the flavors have blended.
Finish each bowl with your favorite toppings. Mexican crema adds richness, lime juice brings brightness, and fresh cilantro stems contribute an herbal note. For additional heat, add a little hot sauce.
Serve this homemade Sopa Tarasca with warm corn tortillas, tortilla chips, or a simple Mexican-inspired side dish.
With its creamy pinto beans, smoky chipotle, roasted tomatoes, and aromatic seasonings, this easy Mexican bean soup is a delicious way to enjoy a traditional regional favorite at home.
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Pinto Bean Soup — Sopa Tarasca
- Total Time: :45
- Yield: 4 1x
Ingredients
- 3 plum tomatoes
- 1/2 onion
- 2 garlic cloves
- 1 small chipotle in adobo
- oil for frying
- 2 cups pinto beans, cooked
- 2 cups stock (chicken or vegetable)
- 1/4 teaspoon Mexican oregano
- 1/2 teaspoon salt
- freshly cracked black pepper
- Crema (or heavy cream, or sour cream)
- finely diced cilantro stems (optional)
- lime juice (or hot sauce)
Instructions
- Roast 3 plum tomatoes in the oven at 400F for 15-20 minutes
- 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.
- Saute tomato mixture in a dollop of oil over medium heat for a few minutes.
- Meanwhile, in a blender add 2 cups of pinto beans along with 2 cups of stock and combine well. (When using canned beans I usually drain and rinse them first.)
- Add bean puree to the tomato mixture along with 1/2 teaspoon salt, some freshly cracked pepper, and 1/4 teaspoon Mexican oregano. Combine well and let simmer for 5-10 minutes.
- Take a final taste for seasoning. (I added another pinch of salt to this batch.)
- Serve immediately and garnish with your choice of Crema, lime juice, hot sauce, finely diced cilantro stems, and freshly cracked black pepper.
Notes
Tips for the Best Sopa Tarasca
Use cooked pinto beans: Canned beans are a convenient option. Drain and rinse them before blending.
Roast the tomatoes: Roasting the plum tomatoes concentrates their flavor and adds depth to the soup.
Adjust the chipotle: Start with a small amount of chipotle in adobo, then increase the heat if desired.
Blend until smooth: Pureeing the beans with broth gives the soup its naturally creamy texture.
Choose your stock: Chicken stock adds savory flavor, while vegetable stock is an option for a meat-free version.
Simmer gently: Stir occasionally while the soup heats to prevent the thick bean mixture from sticking to the bottom of the pan.
Adjust the consistency: Add a little more broth or water if the soup becomes too thick.
Finish with toppings: Mexican crema, cilantro, lime juice, or hot sauce can add flavor and contrast.
Store leftovers: Refrigerate promptly in an airtight container for 3–4 days. The soup may thicken during storage; thin it with water or stock when reheating.
- Prep Time: :20
- Cook Time: :25
- Category: Soup
- Method: Oven / Stovetop
- Cuisine: Mexican