Sopa Tarasca

I haven't made this soup, but I wanted to have the recipe so I could make it. My husband is from Michoacan, Mexico and this soup originated there. I want to make it for him, even though he hasn't lived there in 40 years, he probably doesn't remember it, but his parents will! I will post about the taste when I do make it.

Source:http://eatlivetravelwrite.com

adapted from The Spiced Life and MexConnect

Ingredients:
6 tablespoons oil (I used olive)
1 large onion, roughly chopped
6 cloves garlic, minced
2 medium-sized dried ancho or chipotle chilies, soaked in a little boiling water for about 15 minutes, then drained
28 oz (791 mls) diced, canned tomatoes and their juice
1 teaspoon fresh thyme
4 cups (2 cups dry) cooked white beans and about 1/2 cup of cooking liquid
2 1/2 cups chicken stock
2 teaspoons smoked Spanish paprika
salt to taste

To garnish:fried corn tortilla strips (or you can use crushed up plain tortilla chips)fried ancho chilies (again, soaked in boiling water then drained and lightly fried)queso fresco, feta cheese or fresh mozarella
cilantro

Directions:
In a large, heavy saucepan or skillet, heat the oil and dry the onions, garlic and chilies until the onions and garlic are translucent, about 5 minutes. Add the tomatoes, thyme, beans, stock and paprika and bring to the boil. Turn down heat and simmer on low for about 15 minutes. Season to taste with salt. Puree the soup with an immersion or regular blender. It’s a thicker style soup but it’s best if it is smooth, rather than lumpy.

To serve:Ladle the soup into the bowls. Add the cheese, chilies, tortilla and cilantro to taste. If you like, you can sprinkle a touch of smoked paprika before serving.