Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters
Jan 07, 2024 07:26 AM
Let’s make Sopa Tarasca! It’s a creamy, silky Mexican-inspired soup made with pinto beans, warm chili spices, and whole tomatoes. And you NEED a big pile of the jalapeño corn fritters on top. Drooling over this one!
This soup is a hug in a bowl.
It’s got a tomato and pinto bean base, with warm chili spices, a creamy silky thickness – and once you add in that generous pile of crispy, sweet, spicy melt-in-your-mouth corn fritters on top, the whole thing is going to have you coming back for more. And more. And then, okay, more again because this one just keeps getting better.
Will you make soup art on top with that Mexican crema, cilantro, and salty cotija cheese? We hope so.
Ingredients:
Sopa Tarasca
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, smashed
- 1/2 tablespoon ancho chili powder
- 2 teaspoons cumin
- one 28-ounce can whole tomatoes
- two 14-ounce cans pinto beans, drained
- 2–3 cups water or vegetable broth
- 2 teaspoons salt (more or less to taste)
Jalapeño Corn Fritters
- 1 3/4 cups frozen corn
- 1/4 cup flour
- 1 tablespoon cornstarch
- 1/4 to 1/2 cup cotija cheese
- minced jalapeño (to taste – one is usually more than enough)
- 1/2 teaspoon salt, and/or salt for topping
- 1 cup vegetable oil for frying
Total Time:
40 minutes
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