Easy Tarasca Soup or Tortilla Chip Soup (Sopa de tortilla)

Today feels cold where I live. My boyfriend and I were making our weekly grocery list, and all we could think about was soups and warm meals. I remembered that a few months ago, I made a sopa tarasca, or tortilla soup, and I think it's perfect for this weather.

Another reason I think it’s perfect is because I have a few tortillas in the fridge that I don’t want to go to waste. One more reason why we’re definitely making this soup is that I have a can of beans in the pantry that my mother-in-law gave me the last time we saw her, and I’m curious to try them. I think they’re going to give the soup a cowboy-style twist—they’re beans in Applewood and Smoked Bacon, and well… where there’s bacon, it’s guaranteed to be delicious.

You can use any brand or style of beans, usually pinto beans, to give the soup that signature color.

The original family recipe we like to make is with fresh homemade frijoles de la olla and chicken broth.

However, for a quicker version, you can use store-bought chicken broth. In that case, you'll want to adjust the amount of salt to your taste, as those products usually come pre-seasoned or with added spices.

Ingredients

2 servings

2 small tomatoes already grilled and peeled

1 avocado in cubes

1 cup of panela cheese in cubes

1 cup of pork rind

1 1/2 cups of chicken broth

4 corn tortillas

1 tbsp of salt

1 1/2 cup of drained beans

1 garlic clove

1/4 of onion

oil to fry ( i used avocado oil)

You can also add a generous squeeze of lime, a sprinkle of fresh cilantro, and a dollop of sour cream to take it over the top.

Process

Directions

Place the tomatoes on a foiling sheet. Roast in the comal for about 20 minutes, or until they are slightly charred and soft.

While the tomatoes are roasting, heat the vegetable oil in a skillet over medium heat.

Add the tortilla strips and fry until golden and crispy. Remove from the skillet and drain on paper towels. Set aside for garnish.

In a blender, combine the roasted tomatoes, onion, garlic, salt, and chicken broth. Blend until smooth.

Pour the blended mixture into a large pot, previously hot, and bring to a simmer over medium heat.

Add the remaining broth to the beans and blend. Add the beans blend to the first mixture and stir well.

Simmer the soup for about 15 minutes, stirring occasionally.

Ladle the soup into bowls. Add the pork rind.

Garnish with avocado slices, crumbled queso fresco, or panela in cubes.

Top with the fried tortilla strips.

Tips

• For a thicker soup, add less chicken broth.

• I use the onion and garlic from cooking the chicken, as they help mellow out the strong flavors.