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This famous soup from the state of Michoacán in Western Mexico is often made with a base of pureed beans along with tomatoes and dried chiles, which bring a lot of the character to the dish. Here we use ancho chiles, which are sweet, earthy and relatively mild. You could also use pasillas, which have a heat level similar to anchos--or, if you like it hot, gaujillos, which also bring some smoky notes to the pot.

Lisa Holderness Brown
Source: EatingWell Magazine, Soup Cookbook




Ingredient Checklist


Instructions Checklist
  • Drain and rinse beans.

  • Heat oil in a large pot over medium-high heat. Add onions and cook, stirring occasionally, until tender, 3 to 5 minutes. Add garlic, cumin and chili powder; cook, stirring, for 30 seconds. Add the drained beans and water. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the beans are tender, 1 to 1 1/2 hours.

  • Meanwhile, soak chiles in boiling water until the skins have softened, about 15 minutes. Drain and chop.

  • Add the chiles, tomatoes and their juice, salt and pepper to the beans. Puree the soup in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Serve topped with avocado and garnished with queso fresco, limes and tortilla chips, if desired.


Tip: Ancho chiles are dried poblanos--the glossy, dark green chiles traditionally used in chiles rellenos. Anchos have a fruity, moderately spicy and slightly smoky flavor.

Nutrition Facts

319 calories; protein 14.7g 30% DV; carbohydrates 48g 16% DV; dietary fiber 14.1g 57% DV; sugars 4.7g; fat 8.8g 14% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 1847.4IU 37% DV; vitamin c 21.4mg 36% DV; folate 336.2mcg 84% DV; calcium 123.6mg 12% DV; iron 4.6mg 25% DV; magnesium 130mg 46% DV; potassium 1314.1mg 37% DV; sodium 433.4mg 17% DV.


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