Sopa Tarasca | Bean Soup

1. Prepare the beans: If using refrigerated or canned beans, heat them first. You’ll want about 3 cups of bean broth. If your beans aren’t very brothy, use vegetable broth.
2. Toast the chiles: Heat a large skillet over medium heat. Add the ancho and guajillo chiles and toast for just a few seconds on each side, being careful not to burn them. Transfer to a blender along with the warm cooked beans. Let them sit while you prepare the remaining ingredients.
3. Char the vegetables: Add 2 tbsp oil to the same skillet. Add the tomatoes and onion and cook undisturbed for 2–3 minutes. Flip and add the garlic. Cook for another 1–2 minutes, until the vegetables are golden and lightly charred.
4. Blend: Transfer the tomatoes, onion, and garlic to the blender. Add a generous pinch of salt and blend on high until completely smooth and creamy. Add more bean broth or water as needed to help everything blend.
5. Simmer: Pour the soup into a large pot and simmer for 5–7 minutes. Taste and adjust the salt as needed.
6. Make the tortilla strips: While the soup simmers, cut the tortillas into thin strips. Heat a couple tablespoons of oil in a pan over medium heat. Once hot, add the tortilla strips in a single layer, working in batches so they don’t overlap. Fry for about 1 minute per side, or until golden and crisp. Transfer to a paper towel-lined plate and lightly season with salt.
7. Serve: Ladle the soup into bowls and top with crispy tortilla strips, avocado, crema, cheese, and cilantro.