This recipe came from a fantastic Mexican restaurant in Santa Barbara, California. The soup is named after the Tarascan region of Mexico.
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)
How to Make It
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.