This Mexican Terasca Soup is a healthy eater’s dream! With deep Aztec roots, Terasca is a blended bean soup with sauteed onions, tomatoes, pinto beans, and simple seasonings. Rehydrated chilies elevate this soup to another level.
The resulting soup is a delicious, almost spreadable paste that can be dressed up with your favorite toppings, like fresh cilantro, yogurt, avocado, and toasted tortilla strips.
This tasty, 1-point Weight Watchers soup comes together in just 30 minutes!

Why you should try Tarasca Soup?
- There are many reasons to make Tarasca soup. First, it allows you to explore Aztec cuisine beyond the well-known pozole. I discovered this recipe while looking for new ways to use pinto beans, which are 0-point ingredients in Weight Watchers. I often buy several cans during my grocery runs, and while searching online, I found this recipe that I must admit, I enjoy even more than pozole.
- Another great aspect is that since this is a blended soup, you can roughly chop the onions and tomatoes, peel the garlic, and sauté everything quickly before blending. I’ve noted a 30-minute preparation time, but honestly, it could be done in 20 minutes.
- Additionally, I often add some whole pinto beans to the Tarasca and serve it with scrambled eggs for breakfast, making for a filling meal with just 2 Weight Watchers points.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4 servings
Serving Size: Approximately 2 cups (500 ml) per serving
1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)
Tarasca Soup Ingredients:

- 1 teaspoon of oil (5 ml)
- 2 cloves of garlic, peeled
- 1 large onion, chopped (about 1 cup, 150 g)
- 4 large tomatoes, chopped (about 4 cups, 800 g)
- 3 dried chilies, rehydrated and chopped (such as ancho or pasilla) (about 1 cup, 25 g)
- 2 cans of pinto beans, drained and rinsed (about 3 cups, 500 g)
- 4 cups of chicken broth (1 liter)
- 1 bay leaf
- Salt and pepper to taste
- 1 whole wheat tortilla, cut into strips and toasted for serving
How to Make Tarasca Soup:
This delicious Aztec soup is so easy to prepare! Rough chop your veggies, simmer the ingredients, blend, and serve. This soup is ready in just 30 minutes, including prep time!
- Prepare the Ingredients: 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 the Vegetables: In a large pot, heat the oil over medium-high heat. Once the oil is hot, add the garlic and chopped onion. Sauté for about 5 minutes, or until the onion begins to brown.
- Add the chopped tomatoes and rehydrated chilies to the pot. Continue to sauté for another 5-7 minutes, stirring occasionally, until the tomatoes are soft and the chilies are fragrant.
- Add Beans and Broth: Add the pinto beans to the pot, stirring to combine with the sautéed vegetables. Pour in the chicken broth and add the bay leaf.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Blend the Soup: Remove the bay leaf from the pot. Using an immersion blender, blend the soup until it is smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious as the soup will be hot.
- Adjust seasoning: Taste the soup and season with salt and pepper according to your preference.
- Prepare the Tortilla Strips: While the soup is simmering, preheat your oven to 350°F (175°C). Cut the whole wheat tortilla into thin strips and place them on a baking sheet.
- Toast the tortilla strips in the oven for about 5-7 minutes, or until they are crispy and lightly browned.
- Serve: Ladle the hot Tarasca soup into bowls. Top with the toasted tortilla strips. For additional garnishes, you can add a dollop of yogurt, slices of avocado, and a sprinkle of fresh cilantro.




Notes:
- Variations: You can add a touch of cumin or taco seasoning for extra flavor.
- Storage: The soup thickens as it cools, making it a great leftover. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a bit of broth or water if it becomes too thick.
Variations and Substitutions
- Using Hominy: Instead of pinto beans, or in combination with them, you can use hominy.
- Spices: After making it, I added cumin and some taco seasoning to enhance the flavor. While not necessary, it adds a nice touch.
- Toppings: Similar to tacos, you can use various toppings for serving, from whole pinto beans and diced tomatoes to sliced chilies, ricotta or fresh cheese, and a good squeeze of lime juice. This recipe is very versatile.
Tips and Tricks for Making Tarasca Soup
- Achieving a Smoky Flavor: To get a slightly smoky flavor, use minimal oil and make sure it’s extremely hot before sautéing the vegetables until they start to char and blacken slightly. This enhances the soup’s flavor significantly.
- Thickening Over Time: When freshly prepared and hot, the soup is fluid, but if you love leftovers, make a generous amount. As it rests, it thickens and becomes a delightful accompaniment for a hearty breakfast.
This no-fuss Tarasca soup is perfect for those looking to explore new flavors while keeping things quick, easy, and Weight Watchers-friendly. Enjoy this comforting dish and its rich, historical roots!
Tarasca Soup

Ingredients
- 1 teaspoon of oil, 5 ml
- 2 cloves of garlic, peeled
- 1 large onion, chopped (about 1 cup, 150 g)
- 4 large tomatoes, chopped (about 4 cups, 800 g)
- 3 dried chilies, rehydrated and chopped (such as ancho or pasilla) (about 1 cup, 25 g)
- 2 cans of pinto beans, drained and rinsed (about 3 cups, 500 g)
- 4 cups of chicken broth, 1 liter
- 1 bay leaf
- Salt and pepper to taste
- 1 whole wheat tortilla, cut into strips and toasted for serving
Instructions
- Prepare the Ingredients: 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 the Vegetables: In a large pot, heat the oil over medium-high heat. Once the oil is hot, add the garlic and chopped onion. Sauté for about 5 minutes, or until the onion begins to brown.
- Add the chopped tomatoes and rehydrated chilies to the pot. Continue to sauté for another 5-7 minutes, stirring occasionally, until the tomatoes are soft and the chilies are fragrant.
- Add Beans and Broth: Add the pinto beans to the pot, stirring to combine with the sautéed vegetables. Pour in the chicken broth and add the bay leaf.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Blend the Soup: Remove the bay leaf from the pot. Using an immersion blender, blend the soup until it is smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious as the soup will be hot.
- Adjust seasoning: Taste the soup and season with salt and pepper according to your preference.
- Prepare the Tortilla Strips: While the soup is simmering, preheat your oven to 350°F (175°C). Cut the whole wheat tortilla into thin strips and place them on a baking sheet.
- Toast the tortilla strips in the oven for about 5-7 minutes, or until they are crispy and lightly browned.
- Serve: Ladle the hot Tarasca soup into bowls. Top with the toasted tortilla strips. For additional garnishes, you can add a dollop of yogurt, slices of avocado, and a sprinkle of fresh cilantro.
Notes
- Variations: You can add a touch of cumin or taco seasoning for extra flavor.
- Storage: The soup thickens as it cools, making it a great leftover. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a bit of broth or water if it becomes too thick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.