On our first stop in the Around the World in 5K, we visit Michoacan, MX. Join us and prepare this delicious soup that comes from this region.


1 Large Onion (diced)
10 cloves of Garlic (minced)
6 Roasted and peeled plum tomatoes
3 dried ancho chiles
2 poblano peppers
4 cups of cooked pintos
4 cups of chicken or veggie stock (I used water and Better Than Bullion)
6 corn tortillas (cut into long strips)
Vegetable or Canola Oil
Queso Fresco
Mexican Crema

1.) Roast and peel the tomatoes (you can put them in a 450 degree oven until the skins split and start browning)

2.) While the tomatoes are roasting, remove the stem and seeds from the dried ancho chiles, place in hot water to rehydrate.

3.) Place the tomatoes and rehydrated chiles into a blender and puree.

4.) Remove this puree from the blender, then add your stock and beans and puree.

5.) In a large pot, heat 2-3 tablespoons of oil. Cook the onions until beginning to brown.

6.) Add the garlic and cook until fragrant.

7.) Add the tomato/ancho mixture and cook for about 10 minutes.

8.) Add the pureed beans and any remaining stock. Bring the soup to a simmer and simmer uncovered on medium-low heat for 30 minutes.

9.) While the soup is simmering, heat at least 1 inch of oil in a skillet. Once hot, fry the tortilla strips until lightly browned. Removed and sprinkle with salt.

10.) Next, fry the fresh poblano strips for a few seconds. Do not brown them too much.

11.) You’re done! Serve the soup with crumbled queso fresco, Mexican crema, tortilla strips, and fried poblanos.

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