Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Bean and Tortilla Soup (Sopa Tarasca) Recipe
Mexican bean and tortilla soup, known as sopa tarasca, offers such incredible traditional flavors that it's simply not possible to get tired of this authentic recipe. This timeless Mexican soup combines beans and tortilla in perfect harmony while developing rich, satisfying flavors that have pleased families for generations. The traditional preparation creates comfort food that never loses its appeal while providing complete nutrition in every warming bowl.
It’s not possible to get tired of this traditional recipe for Mexican bean and tortilla soup, or sopa tarasca, from the state of Michoacan. Besides delicious, it is easy, fast, and economical.
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients
3 tablespoons vegetable oil, divided
2 pasilla chile peppers – stems, seeds, and veins removed
4 (6 inch) corn tortillas, cut into thin strips
1 Roma tomato
2 serrano peppers, or to taste
1 cup water
½ small onion, sliced
4 cups black beans, with liquid
1 pinch ground dried oregano
salt to taste
3 tablespoons grated Cotija cheese, or to taste
Directions
Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.
Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.
Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.
Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.
Cook’s Note:
Use home-cooked black beans, if possible.
Nutrition Facts (per serving)
| 425 | Calories |
| 16g | Fat |
| 55g | Carbs |
| 19g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 425 | |
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 4g | 20% |
| Cholesterol 11mg | 4% |
| Sodium 1099mg | 48% |
| Total Carbohydrate 55g | 20% |
| Dietary Fiber 20g | 70% |
| Total Sugars 1g | |
| Protein 19g | 38% |
| Vitamin C 11mg | 12% |
| Calcium 190mg | 15% |
| Iron 6mg | 31% |
| Potassium 938mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
