Tarascan Soup

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This recipe came from a fantastic Mexican restaurant in Santa Barbara, California. The soup is named after the Tarascan region of Mexico.
8 servings (serving size: 1 cup soup, 2 tablespoons cheese, and about 2 tablespoons chips)


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1 tablespoon olive oil
1 cup chopped onion
4 large garlic cloves, minced
1 (28-ounce) can diced tomatoes, undrained
2 (15-ounce) cans pinto beans, undrained
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon hot sauce
1/4 teaspoon salt
1 (16-ounce) can fat-free, less-sodium chicken broth
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
16 baked tortilla chips, crushed (about 1 cup)


Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes. Stir in tomatoes; cook 5 minutes. Place beans in a blender or food processor; process until smooth. Add beans, chili powder, cumin, hot sauce, salt, and broth to pan; bring to a boil. Reduce heat to medium-low; cook 18 minutes. Serve with cheese and chips.

Created date

October 2003

Nutritional Information

Calories 266
Caloriesfromfat 18 %
Fat 5.4 g
Satfat 2 g
Monofat 2.3 g
Polyfat 0.6 g
Protein 15.4 g
Carbohydrate 40.2 g
Fiber 5.9 g
Cholesterol 9 mg
Iron 3.7 mg
Sodium 788 mg
Calcium 212 mg