Ingredients
Soup
- 2 15-oz cans pinto beans drained and rinsed; about 510 g drained total, or use 3 cups cooked beans
- 4 Roma tomatoes 500 g total, chopped
- 1 medium onion 110 g, chopped
- 2 garlic cloves 8 g, chopped
- 1 dried pasilla chile (chile negro) about 8 g; stem and seeds removed, not a fresh poblano
- 4 cups lower-sodium vegetable broth 960 ml, plus a little more if needed
- 1 tbsp neutral cooking oil
- 0.5 tsp dried oregano
- 0.5 tsp fine salt adjust for salted beans and broth
- 0.25 tsp ground black pepper
Toppings
- 6 6-inch corn tortillas 156 g, cut into thin strips
- 1 tbsp neutral cooking oil
- 1 additional dried pasilla chile optional, cut into thin rings with seeds discarded
- 6 tbsp Mexican crema optional, 90 g total
- 3 oz queso fresco optional, 85 g, crumbled; choose pasteurized cheese
Equipment
- Large saucepan
- Blender suitable for warm mixtures
- Small skillet
- Baking tray, knife and cutting board
Instructions
Make the base
- Heat a dry skillet over medium-low heat. Press the deseeded base chile onto the skillet for about 10 seconds per side, just until fragrant; do not blacken it. Cover with hot water in a bowl and soak for 10 minutes, then drain.
- Heat the oven to 350°F (175°C). Toss tortilla strips with their tablespoon of oil, spread in one layer and bake for 12–15 minutes, turning halfway, until crisp and golden. If using extra chile rings, briefly toast them in the dry skillet until fragrant and crisp, without burning.
- Heat the soup tablespoon of oil in the saucepan. Cook onion for 5 minutes, add garlic for 30 seconds, then tomatoes and oregano. Cook for another 5–6 minutes until tomatoes soften.
- Let the tomato mixture cool slightly, then blend with drained beans, soaked chile and 2 cups broth until smooth. Work in batches and follow your blender’s instructions for warm liquids, allowing steam to escape; never use a sealed blender cup with hot soup.
Simmer and serve
- Return the puree to the saucepan, add the remaining 2 cups broth and simmer gently for 12–15 minutes, stirring regularly so the base does not catch. Add a little extra broth if it becomes too thick. Season with salt and black pepper.
- Divide into six bowls. Top each with one-sixth of the tortilla strips and, if using, 1 tablespoon crema, one-sixth of the queso fresco and a few toasted chile rings. Add toppings at serving so the strips stay crisp.
Nutrition
Serving: 1bowlsCalories: 315kcal
Video
Notes
Storage and safety: Refrigerate the plain soup promptly in shallow covered containers; use within 3–4 days and reheat to 165°F (74°C). Store crisp toppings separately. Dairy toppings are optional; check broth and tortillas for dietary needs.
Nutrition: Approximately 315 kcal per bowls serving, calculated from the stated ingredient amounts and 6 equal portions. It is an estimate, not a measured analysis; brands, trimming, retained oil and serving sizes vary. The optional crema, queso fresco and extra chile are included in the displayed estimate. Optional accompaniments are excluded.
Cost: Illustrative US grocery budget assumptions for the ingredient portions consumed: beans $2.58, tomatoes $1.93, onion $0.60, garlic $0.10, pasilla base $0.36, broth $2.50, oil $0.24, tortillas $0.50, seasoning $0.20, additional pasilla $0.36, crema $0.89, queso fresco $1.35. Calculated before rounding, total US$11.61 for the whole recipe, about US$1.93 per serving. These are assumptions, not a store quote; tax, delivery and energy are excluded. Includes the optional toppings as pictured.
Video: La receta de la abuelita demonstrates a Mexican bean and tomato soup with chile and crisp toppings. The video is in Spanish. This card uses canned pinto beans, measured broth and baked tortilla strips; follow the card’s yield and topping amounts. Follow this card's quantities and cooking and storage guidance.
