Sopa Tarasca

Ingredients

• 3 Roma tomatoes
• ½ medium white onion
• 2 garlic cloves, peeled
• 4 ancho peppers
• 3 cups chicken broth, divided
• 4 teaspoons salt, plus more to taste
• 1 cup vegetable oil, divided
• 2 teaspoons dried Mexican oregano
• 2 (16-ounce) cans no-salt-added pinto beans, drained and rinsed
• ½ teaspoon ground black pepper
• 10 (6-inch) corn tortillas, cut into long, thin strips
• 1 large ripe avocado
• 10 ounces cotija cheese, cut into small dice
• Cilantro sprigs, for garnish
• Crema Mexicana (Mexican-style sour cream) to taste

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