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A rustic clay bowl of Sopa Tarasca recipe — a creamy Mexican bean soup from Michoacán — topped with crispy tortilla strips, avocado slices, queso fresco, crema, and cilantro. Behind the bowl, a brown apron with the words “BUEN PROVECHO” in black letters hangs on a wooden surface under warm natural lighting.

Sopa Tarasca (Michoacán Bean Soup)

A creamy, smoky Mexican bean soup from Michoacán that blends pinto beans, roasted tomatoes, and ancho chiles into pure comfort. Sopa Tarasca is topped with crispy tortilla strips, creamy avocado, queso fresco, and a drizzle of crema for the perfect balance of texture and flavor.
Born in the colonial town of Pátzcuaro and inspired by the Indigenous Purépecha (Tarascan) people, this regional favorite proves that a few simple ingredients — beans, chiles, and tomatoes — can create something timeless. Serve it hot with a stack of tortillas and let every spoonful tell a story of Michoacán’s heart and heritage.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups & Stews
Cuisine Mexican (Michoacán)
Servings 4
Calories 220 kcal

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.
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