Sopa de frijol con chile ancho relleno/Marisolpink

dried beans

🥗Healthier: canned beans

💰Cheaper: dried lentils

Canned beans save time, while lentils are often less expensive.

jalapeño

🥗Healthier: poblano pepper

💰Cheaper: green bell pepper

Poblano offers a milder flavor, while bell pepper is more budget-friendly.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier, while crushed tomatoes are often cheaper.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth can be healthier, while using water is cost-effective.

Prepare the frijoles de la olla (cooked beans) as a base for the soup.

Sauté chopped cebolla until translucent.

Add chopped chile pasilla and chile ancho to the pot.

Stir in epazote for flavor.

In a separate pan, fill the chile ancho with queso panela or queso oaxaca and cook until the cheese melts.

Cut the tortillas into strips and fry them until crispy.

Serve the soup in bowls, topped with crispy tortilla strips, slices of aguacate, and a dollop of crema acida.

Cooking Techniques

Spice Level:

Dietary