Sopa Tarasca
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.
Source: EatingWell Magazine, Soup Cookbook
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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
Serving Size: 1 1/2 cups
Per Serving:
319 calories; protein 14.7g; carbohydrates 48g; dietary fiber 14.1g; sugars 4.7g; fat 8.8g; saturated fat 1g; vitamin a iu 1847.4IU; vitamin c 21.4mg; folate 336.2mcg; calcium 123.6mg; iron 4.6mg; magnesium 130mg; potassium 1314.1mg; sodium 433.4mg.
Exchanges:
2 starch, 2 vegetable, 1 1/2 fat, 1 lean protein