Sopa Ranchera Recipe

I gotta say, I’m super excited to share my Sopa Ranchera because it’s this amazing mix of juicy tomatoes, crispy veggies, and just the right amount of spice that reminds me of chill summer nights with my crew even when I sorta mess up the recipe sometimes and it still turns out delicious.

I love my Sopa Ranchera recipe because it’s packed with fresh diced tomatoes, onion, garlic, and a hint of jalapeño plus rehydrated ancho chiles. I use chicken broth, water, corn, and black beans to create a hearty dish that’s rich in protein and vitamins.

Enjoy this nutritious bowl!

Ingredients

• Tomatoes are juicy, adding tanginess, natural sweetness, fibre, vitamins, and antioxidants.
• Onions provide aromatic flavor, natural sweetness, essential vitamins, and a good dose of fibre.
• Garlic infuses a bold, spicy aroma, boosts immunity, and offers healthful antioxidants.
• Black beans contribute protein and fibre, creating a hearty, healthy texture in the soup.
• Ancho chiles bring mild heat, rich smoky sweetness, and deep color to the dish.
• Jalapeño provides a lively kick with bright, tangy heat and rich flavor.
• Corn adds slight sweetness, extra crunch, fibre, and natural energy to enrich the dish.
• Chicken broth yields a savory base, rich in flavor and essential for body.

Ingredient Quantities

• 4 medium ripe tomatoes, chopped
• 1 large white onion, diced
• 3 garlic cloves, minced
• 1 jalapeño pepper, seeded and finely chopped
• 1 green bell pepper, diced
• 2 dried ancho chiles, rehydrated and seeded
• 4 cups chicken broth
• 1 cup water
• 1/2 cup corn kernels (fresh or frozen)
• 1 cup black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Tortilla strips for garnish
• Fresh cilantro, roughly chopped for garnish

How to Make this

1. Heat the olive oil in a large soup pot over medium-high heat and add the diced white onion, minced garlic, finely chopped jalapeño and diced green bell pepper. Cook until the onion gets soft and a bit translucent, about 3 or 4 minutes.

2. Stir in the chopped tomatoes and the rehydrated, seeded ancho chiles. Let it cook for another 2 minutes so the flavors start to mix.

3. Pour in the chicken broth and water. Bring the mixture to a gentle simmer.

4. Add the corn kernels and the black beans to the pot.

5. Sprinkle in the ground cumin along with salt and pepper to taste.

6. Lower the heat and let the soup simmer for 15 to 20 minutes. This helps all the flavors come together for a rich taste.

7. Give it a stir and taste it. Adjust the seasoning if you feel it needs more salt or pepper.

8. Once the soup is ready, ladle it into bowls.

9. Top each bowl with tortilla strips and a generous sprinkle of chopped fresh cilantro.

10. Serve hot and enjoy your delicious Sopa Ranchera!

Equipment Needed

1. Large soup pot
2. Cutting board
3. Chef’s knife
4. Mixing bowl for rehydrating the dried chiles
5. Colander for draining and rinsing the black beans
6. Measuring cups
7. Measuring spoons
8. Wooden spoon for stirring
9. Ladle for serving
10. Soup bowls

FAQ

• Q: How do i rehydrate the dried ancho chiles?
  A: You just soak em in boiling water for around 15 to 20 minutes until they get soft, then drain and chop em up.
• Q: Can i use veggie broth instead of chicken broth?
  A: Yeah, you can! Just keep in mind the flavor will be a bit different, but its a solid option for a vegetarian version.
• Q: Can i substitute any other pepper for the jalapeño?
  A: Sure, if you dont like spicy stuff, you can swap it with a poblano or even skip that step, though it might change the overall flavor a bit.
• Q: How long does the soup take to cook?
  A: It takes roughly 40 minutes total. After you saute the veggies, let it simmer for about 20-25 minutes so all the flavours meld together.
• Q: Do i need to puree the soup?
  A: No, not at all. Sopa Ranchera is meant to be chunky so you get a mix of textures in every spoonful.

Sopa Ranchera Recipe Substitutions and Variations

• Instead of fresh tomatoes, you can use a 14 oz can of diced tomatoes. Its a quick fix when you don’t have ripe ones on hand.
• If you dont have a white onion, try using a yellow onion. They pretty much work the same even though the flavor is a bit richer.
• Instead of jalapeño pepper, you might substitute with a serrano pepper or even a pinch of red pepper flakes if you like it spicy.
• If you can’t find dried ancho chiles, dried guajillo chiles can be a good choice. They add a slightly different flavor but still keep the soup tasty.

Pro Tips

1. When you’re cookin the veggies, especially the garlic, keep a close eye on ’em so they don’t burn, cuz burnt garlic kinda ruins the flavor. It gets bitter real quick if you let it sit too long in the hot oil.

2. If you got the time, try blending the rehydrated ancho chiles a bit into the rest of the soup. That way, you get an even distribution of that rich, smoky taste all over the dish.

3. Always be sure to taste as you go. I mean, sometimes the seasoning might need a little extra salt or pepper, so don’t be afraid to add a pinch more if you think its kinda bland at any point.

4. For the tortilla strips, instead of just tossing them on top, heat a bit more olive oil in a pan and fry ’em till they get nice and crisp. Trust me, that crunch makes a huge difference in the finish of the soup.