A Bowl Full of Michoacán Pride
If Michoacán had a spirit animal, it might just be a steaming bowl of Sopa Tarasca . It’s earthy, creamy, a little smoky, and comes dressed to impress — piled high with crispy tortilla strips, queso fresco, and avocado. This soup isn’t fancy; it’s soulful. The kind of dish that’s been simmering in clay pots for generations, whispered about in the markets of Pátzcuaro, and proudly served in kitchens that still smell like roasted chiles and family stories.
While it looks humble, this authentic Mexican soup carries serious regional pride. It’s a love letter to the Purépecha (or Tarascan) culture that gives the soup its name — and proof that sometimes, beans and a few chiles can taste like a celebration.
A Taste of Pátzcuaro
Pátzcuaro, a small colonial town surrounded by pine-covered hills and cobblestone streets, is where Sopa Tarasca was born. Locals say it first appeared in the 1960s at the restaurant La Surtidora — created by chefs who wanted to honor the area’s Tarascan roots. But its soul goes back much further, drawing from ancient techniques of puréeing beans and chiles to create thick, nourishing soups that fueled farm workers and artisans alike.
Today, Sopa Tarasca is a cornerstone of Michoacán’s cuisine — the same state that gave us Carnitas, Corundas, and Atole. And while each cook adds their own twist, the heart of the dish stays the same: a silky blend of beans, tomatoes, and chiles that gets its creamy texture from patience, not shortcuts.
Flavor Profile: Why This Sopa Tarasca Recipe Is So Comforting
Imagine the velvety base of a bean soup meeting the toasty edge of roasted tomatoes and ancho chiles. That’s Sopa Tarasca. It’s not spicy — it’s balanced. The beans bring body, the tomatoes bring brightness, and the chiles add that hint of campfire depth that keeps you going back for one more spoonful.
And those toppings? That’s where the fun starts. Crunchy tortilla strips, crumbled cheese, avocado, and crema take this rustic soup from peasant fare to pure comfort.
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Sopa Tarasca (Michoacán Bean Soup)
Ingredients
- 2 tablespoons oil olive or vegetable
- 2 medium roma tomatoes roasted or charred
- ½ medium white onion
- 2 cloves garlic
- 1 ancho chile stem and seeds removed
- 3 cups cooked pinto beans or black beans
- 4 cups chicken broth or vegetable broth for vegetarian version
- 1 tsp salt plus more to taste
- ½ tsp ground cumin
- 1 tsp smoked paprika optional but adds depth
- 1 cup water or more to thin as needed
- For the toppings:
- Corn tortillas cut into thin strips and fried crispy
- Crumbled queso fresco or cotija
- Sliced avocado
- Mexican crema or sour cream
- Toasted pasilla chile strips optional
- Fresh cilantro for garnish
Instructions
- Roast the base.
- Heat a dry comal or skillet over medium heat. Roast the tomatoes, onion, garlic, and ancho chile until lightly charred and fragrant. The tomatoes should soften and the chile should smell toasty (not burnt).
- Blend it smooth.
- Add the roasted ingredients to a blender with the beans, ½ cup of broth, salt, cumin, and paprika. Blend until silky. This is the heart of your soup.
- Simmer the soup.
- Heat the oil in a pot over medium heat. Pour in the bean-chile mixture (carefully — it’ll sizzle) and cook for 5 minutes while stirring. Add the remaining broth and bring to a gentle boil. Lower the heat and simmer 25 minutes until it thickens and the flavors meld.
- Adjust texture.
- If it’s too thick, add a splash of water or broth. Taste and adjust salt as needed.
- Fry the tortilla strips.
- While the soup simmers, fry tortilla strips in a small skillet with oil until golden. Drain on paper towels and sprinkle lightly with salt.
- Serve and top.
- Ladle the soup into bowls and load it up with tortilla strips, queso fresco, avocado slices, a swirl of crema, and cilantro. If you’re feeling bold, add a few toasted pasilla chile strips on top.
Blending roasted tomatoes, beans, and ancho chile — the smoky, creamy base that gives Sopa Tarasca its signature flavor.
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Cast Iron Tortilla Press – makes perfect tortillas every time
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Cast Iron Skillet (Comal Alternative) – heats tortillas evenly
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Tortilla Warmer – keeps tortillas hot and soft
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Non-Stick Comal – lightweight, easy to clean, great for everyday use
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Ninja Professional Blender (1,000W) – salsas, aguas frescas, marinades
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Granite Molcajete – crush chiles, make salsas the traditional way
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Wooden Rolling Pin – perfect for tortillas, gorditas, empanadas
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Lodge 6-Quart Dutch Oven – birria, pozole, moles, beans, stews
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Storage Tips
- Refrigerate: Keeps 3–4 days in an airtight container.
- Freeze: Up to 2 months (before adding toppings).
- Reheat: Warm on the stove over low heat; add a splash of broth if it thickens.
Pro Tips
- Blend warm. Warm beans blend creamier than cold ones.
- Double the chiles. Add a second ancho for deeper color and smokier flavor.
- Smooth finish. Strain the puree through a fine sieve for a restaurant-style texture.
Serving Suggestions:
- Pair with fresh bolillo bread or corn tostadas.
- Garnish with pickled jalapeños for extra kick.
- Serve with agua de jamaica or horchata to balance the richness.
Why Sopa Tarasca Hits Different
It’s simple food done right. This soup is what happens when centuries of Indigenous cooking meet Spanish techniques and a little modern know-how. It’s creamy without cream, rich without butter, and tastes like every corner of Michoacán in one spoonful.
When you dip your tortilla strip into that warm, smoky bean purée and scoop up a little avocado and queso, it’s a whole mood — Sunday afternoon, rain outside, kitchen window fogged up from the simmering pot.
FAQ
Q: Can I use canned beans?
Yes — rinsed and drained pinto or black beans work great for a shortcut. The flavor will still develop as it simmers.
Q: How do I make it vegetarian or vegan?
Swap the chicken broth for vegetable stock and use plant-based cream or skip it entirely — the beans make it creamy on their own.
Q: Can I add toppings ahead of time?
Keep tortilla strips and avocado separate until serving so they stay crispy and fresh.
More from The Half Jalapeño Soups & Stews Series:
- Sopa de Lima: Yucatán’s Zesty Chicken Soup with a Citrus Kick
- Pozole Rojo: The Hearty Mexican Stew Made for Feasts and Family
- Caldo de Res: Mexico’s Ultimate Comfort Soup for Body and Soul
Explore More from Michoacán:
You Might Also Like:
- Tlayudas: Oaxaca’s Giant Street-Style Tortillas with Crunch
- Tacos de Canasta: Mexico’s Steamy, Streetwise Bite That Packs a Punch
Creamy, smoky, and loaded with crispy tortilla strips — Sopa Tarasca brings the comforting flavors of Michoacán straight to your table.
The Final Bite
This Sopa Tarasca recipe proves that comfort doesn’t need a long ingredient list — just balance, time, and heart. From the cobblestones of Pátzcuaro to your kitchen table, this creamy bean soup keeps Michoacán’s story alive one spoonful at a time.
So grab your ladle, fry up those tortilla strips, and let this week’s soup warm up your Tuesday.
See you next Tuesday on Hot Off the Comal.