Updated: Jul 16, 2020
This tasty soup is the best for lunchtime. Made with tomato and ancho chili, including tortilla, cheese and cream. It is unique, be sure to try it
A traditional recipe from Michoacán state in Mexico that is impossible to get tired of. Besides being delicious, it is easy, fast and cheap.
4 Servings
Ingredients
175 grams Cheff Bean Black Dehydrated Beans + 375 ml water = 450 grams hydrated black beans
3 tomatoes
2 cups of chicken broth
200 grams of tortilla chips cut in stripes
1 pasilla chili, seeded and cut into pieces (1/2 for the mixture and ½ to add once served).
2 teaspoons chopped onion
¼ garlic
3 sprigs epazote
1/2 corn tortilla heated
cream, ranchero cheese and avocado
Instructions
Add 375 ml of hot water to 175 grams of dehydrated black beans.
In a blender add the 3 tomatoes, onion, ¼ garlic, ½ pasilla chile, ½ tortilla and epazote with 1 cup of chicken broth. Mix well.
In a pot, heat oil and add the liquefied sauce, letting it cook for 10 minutes and add the rest of the chicken broth (1 cup). Heat and simmer it for 20 minutes. Finally add the beans, mix it and serve it.
Serve immediately and garnish with the fried tortilla strips, cream, cheese, avocado and pasilla chile.