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A creamy bean-based soup from Michoacán topped with fried tortilla strips, crema, and pasilla chile. This vegetarian, protein-rich soup is a healthy, flavorful family favorite.
Slice the corn tortillas into thin strips and fry them in 1 tbsp olive oil over medium-high heat until golden and crispy, about 4-5 minutes; transfer to a paper towel-lined plate.
Roast the tomatoes, onion, garlic, and pasilla chile (seeded) in a dry skillet over medium heat for 6–8 minutes, turning occasionally, until tomatoes and chile are blistered and aromatic.
Blend the roasted vegetables with cooked pinto beans and 1 cup vegetable broth until smooth and creamy.
In a large saucepan, heat the remaining 1 tbsp olive oil over medium heat. Pour in the blended mixture and cook, stirring frequently, for 5 minutes to concentrate the flavors.
Add the remaining vegetable broth, salt, and pepper, and simmer on low heat for 15–20 minutes, stirring occasionally to prevent sticking. Remove from heat.
Ladle the soup into bowls and top each serving with fried tortilla strips, a generous drizzle of crema, crumbled queso fresco, and additional pasilla chile if desired.
