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Discover the vibrant flavors of Mexican Terasca Soup, a healthy eater’s dream that’s rich in Aztec tradition and perfect for Weight Watchers. This blended bean soup, featuring sautéed onions, tomatoes, pinto beans, and rehydrated chilies, creates a creamy, almost spreadable texture that’s ideal for topping with fresh cilantro, yogurt, avocado, and toasted tortilla strips. In just 30 minutes, you’ll have a delicious 1-point soup that’s not only easy to make but also an exciting way to enjoy pinto beans. Whether you’re exploring Aztec cuisine or seeking a quick, satisfying meal, this soup is a standout choice. Plus, it’s versatile enough to be enjoyed with scrambled eggs for a hearty breakfast or simply on its own.
Tarasca Soup Ingredients
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For this recipe, you’ll need 1 teaspoon of oil (5 ml), 2 cloves of garlic, peeled, and 1 large onion, chopped (about 1 cup, 150 g). Also, you’ll use 4 large tomatoes, chopped (about 4 cups, 800 g), 3 dried chilies (such as ancho or pasilla), rehydrated and chopped (about 1 cup, 25 g), and 2 cans of pinto beans, drained and rinsed (about 3 cups, 500 g). You’ll also need 4 cups of chicken broth (1 liter), 1 bay leaf, and salt and pepper to taste. For serving, toast 1 whole wheat tortilla cut into strips.
Prepare the Ingredients
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Start by prepping your ingredients. Peel the garlic cloves. Chop the onion into medium pieces. Wash and chop the tomatoes. Rehydrate the dried chilies by soaking them in hot water for about 10 minutes, then chop them.
Sauté Vegetables
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Heat oil in a large pot over medium-high heat. Add garlic and onion; sauté until onion is brown, about 5 minutes. Add tomatoes and chilies; cook for another 5-7 minutes until tomatoes are soft.
Add Beans and Broth
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Stir in pinto beans, then pour in chicken broth and add bay leaf. Bring to a boil, then simmer for 10 minutes.
Blend Soup
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Remove bay leaf. Use an immersion blender to blend the soup until smooth. Alternatively, transfer in batches to a regular blender.
Final Touches
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Adjust Seasoning, Taste and season with salt and pepper. Prepare Tortilla Strips, Preheat oven to 350°F (175°C). Cut whole wheat tortilla into strips and toast on a baking sheet for 5-7 minutes until crispy.
Serve
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Ladle soup into bowls, top with tortilla strips, and garnish with yogurt, avocado slices, and fresh cilantro.
Variations and Substitutions
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Using Hominy: Substitute pinto beans or add hominy for a different texture and flavor.
Spices: Enhance flavor with cumin and taco seasoning. Optional, but adds extra depth.
Toppings: Customize with toppings like whole pinto beans, diced tomatoes, sliced chilies, ricotta or fresh cheese, and a squeeze of lime juice.
Tips and Tricks for Making Tarasca Soup
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- Achieving a Smoky Flavor: Use minimal oil and ensure it’s very hot before sautéing vegetables until they start to char. This adds a smoky depth to the soup.
- Thickening Over Time: The soup thickens as it rests, making it even heartier. Prepare a generous amount for satisfying leftovers.
This easy, Weight Watchers-friendly Tarasca soup is perfect for exploring new flavors while keeping it quick and simple. Enjoy this comforting dish with its rich historical roots!
