A regional specialty in the town of Pátzcuaro, Mexico, Tarascan soup is most likely named for the local indigenous people, now correctly referred to as Purépecha. It's generally a combination of tomatoes, chicken stock, and pureed beans, with fried ancho chile strips as a garnish.

• 1½ cups cooked Rancho Gordo Pinto or Cranberry beans, drained, plus 1 cup bean broth
• 2 roma tomatoes, sliced lengthwise
• ½ medium onion  
• 1 garlic clove, peeled
• 1 cup chicken broth
• 1 ancho chile, stemmed, seeded, and deveined (soaked in warm water for 15 minutes if brittle)
• 1 teaspoon Rancho Gordo Oregano Indio or Mexican Oregano
• 1 teaspoon Rancho Gordo New Mexican Chile Powder
• 2 tablespoons olive oil 
• Salt to taste

Toppings/Garnishes

• 1 ancho chile, stemmed, seeded, and sliced into thin strips
• 3 tablespoons olive oil
• 2 corn tortillas
• Cotija Cheese
• Mexican crema or sour cream (thin with water if needed)
• Fresh cilantro 

1. Heat a nonstick skillet or comal over medium-high heat. Place the tomatoes, onion, and garlic in the pan and cook, turning occasionally with tongs, until charred on all sides, 10 to 15 minutes. 
2. Remove from the pan and transfer to a blender or food processor.
3. Add the beans, bean broth, and chicken broth. Puree until ingredients are combined. 
4. Add the chile ancho, oregano, and New Mexican Chile powder and puree until very smooth.
5. Heat a stockpot over medium-high heat. Add 2 tablespoons of oil and the bean mixture.
6. Bring the mixture to a soft boil, then reduce the heat to a simmer until it reaches a creamy consistency. Taste for salt.
7. While the beans are simmering, heat the remaining oil in a skillet over medium heat and fry the ancho strips until crisp, about 2 minutes. Remove and let rest on a paper towel,
8. In the same oil, add the tortilla strips and fry until crisp, about 2 minutes. Set aside.
9. Serve the soup in bowls, and top with the ancho strips, tortilla strips, Cotija cheese, cilantro, and crema.