Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 Rating

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

Recipe by Cooking Light November 1998

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Recipe Summary

Yield:
8 servings (serving size: 1 cup soup, 2 tablespoons cheese, and about 2 tablespoons chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

266 calories; calories from fat 18%; fat 5.4g; saturated fat 2g; mono fat 2.3g; poly fat 0.6g; protein 15.4g; carbohydrates 40.2g; fiber 5.9g; cholesterol 9mg; iron 3.7mg; sodium 788mg; calcium 212mg.
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