Tarascan Tomato Soup

  • Yield: 6 to 8 servings


2tablespoons vegetable oil
1medium onion, chopped
3cloves garlic, peeled and crushed
2 Anaheim chiles, seeded and chopped
1 (16-ounce) can dark red kidney beans
1cup chopped tomatoes
4cups vegetable stock
1 (6-ounce) can tomato paste
2large ancho chiles, seeded and cut into thin strips
1teaspoon oregano
1/4teaspoon crushed red pepper
2cups tortilla chips
1/4cup sour cream
1/3cup shredded Monterey Jack cheese
1/4cup chopped scallions


  1. Heat the oil in a large heavy pot over medium heat. Add the onion, garlic and Anaheim chiles. Saute for 8 minutes or until the onion begins to brown.
  2. Process the beans and tomatoes in a food processor until smooth. Add to the onion mixture. Add the stock, tomato paste, ancho chiles, oregano and crushed red pepper. Cook for 45 minutes over low heat.
  3. Ladle the soup into bowls and top each serving with chips, sour cream, cheese and scallions.

Recipe reprinted with permission from The Junior League of Boston, Boston Uncommon, a Culinary Journey Through Boston’s Distinctive Neighborhoods (The Junior League of Boston, 2007).