Sopa Tarasca Pinto Bean Soup With Jalapeno Corn Fritters

This Mexican bean soup is a harmonious blend of earthy pinto beans, smoky ancho chili powder, and tangy tomatoes. The addition of jalapeño corn fritters introduces a crispy texture and a hint of heat, elevating the dish to a whole new level. Whether you’re a fan of pinto bean recipes or exploring new culinary horizons, this soup promises a satisfying experience.

Ingredients

For the Soup:

• 2 tablespoons olive oil

• 1 onion, chopped

• 4 cloves garlic, smashed

• ½ tablespoon ancho chili powder

• 2 teaspoons ground cumin

• 1 (28-ounce) can whole tomatoes

• 2 (14-ounce) cans pinto beans, drained

• 2–3 cups water or vegetable broth

• 2 teaspoons salt, or to taste

For the Jalapeño Corn Fritters:

• 1¾ cups frozen corn

• ¼ cup flour

• 1 tablespoon cornstarch

• ¼ to ½ cup cotija cheese

• 1 small jalapeño, minced (adjust to taste)

• ½ teaspoon salt

• 1 cup vegetable oil for frying

Instructions

1. Prepare the Soup Base:

   • Heat olive oil in a pot over medium-high heat.

   • Sauté onion and garlic until soft and aromatic.

   • Stir in ancho chili powder and cumin; cook for another 1-2 minutes.

   • Add canned tomatoes and simmer for 15 minutes.

   • Blend until smooth and return to the pot

2. Incorporate the Beans:

   • Puree pinto beans with water or broth in a blender until smooth.

   • Mix into the tomato base.

   • Simmer on low heat while preparing fritters.

3. Make the Jalapeño Corn Fritters:

   • Pulse 1 cup of corn in a food processor until partly smooth.

   • Mix with flour, cornstarch, cotija cheese, jalapeño, and salt.

   • Stir in the remaining corn.

   • Heat oil in a skillet over medium heat.

   • Drop batter by rounded tablespoons into hot oil.

   • Fry until golden brown on both sides.

   • Drain on paper towels.

4. Serve:

   • Serve the soup hot, topped with jalapeño corn fritters, a swirl of crema, extra cotija, and fresh cilantro.

Cooking Tips

• Adjusting Spice Levels: If you prefer a milder soup, reduce the amount of jalapeño in the fritters or omit it entirely.

• Consistency Matters: For a thicker soup, simmer longer to reduce liquid. For a thinner consistency, add more broth.

• Fritter Perfection: Ensure oil is hot enough before frying to achieve crispy fritters. Test with a small amount of batter first.Helen Back Cafe+12The Herbeevore+12Reddit+12Pinterest+11Reddit+11Pinch of Yum+11

Personal Anecdote

The first time I made Sopa Tarasca, I was captivated by its rich flavors and the delightful crunch of the corn fritters. It quickly became a family favorite, especially during chilly evenings. The combination of creamy soup and spicy fritters offers a comforting embrace in every spoonful..A Couple Cooks

What to Serve

Pair this soup with a side of warm tortillas or a fresh green salad for a complete meal. A glass of chilled agua fresca or a light beer complements the flavors beautifully.

How to Store

• Refrigerator: Store leftover soup in an airtight container for up to 3 days.

• Freezer: Freeze the soup (without fritters) for up to 3 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally. Reheat fritters in the oven to retain crispness.

FAQs

Can I use dried pinto beans instead of canned?

Yes, but ensure they are fully cooked before adding to the soup.

Are there alternatives to cotija cheese?

Feta cheese is a suitable substitute if cotija is unavailable.

Can I make the fritters ahead of time?

Fritters are best enjoyed fresh, but you can prepare the batter in advance and fry when ready to serve.

Sopa Tarasca is more than just a Mexican bean soup; it’s a celebration of flavors and textures. This pinto bean recipe, complemented by crispy jalapeño corn fritters, offers a delightful dining experience that’s both comforting and invigorating. Whether you’re new to Mexican cuisine or a seasoned enthusiast, this dish is sure to impress.

Sopa Tarasca Pinto Bean Soup With Jalapeno Corn Fritters

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amanda Thompson
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Sopa Tarasca is a traditional Mexican bean soup made with creamy pinto beans, smoky ancho chili, and tomatoes. Topped with crispy jalapeño corn fritters, crema, and cotija cheese, this dish delivers bold flavors, vibrant texture, and comforting warmth in every bite.

---

Ingredients

Scale 1x2x3x

For the Soup:

• 2 tablespoons olive oil

• 1 onion, chopped

• 4 cloves garlic, smashed

• ½ tablespoon ancho chili powder

• 2 teaspoons ground cumin

• 1 (28-ounce) can whole tomatoes

• 2 (14-ounce) cans pinto beans, drained

• 2–3 cups water or vegetable broth

• 2 teaspoons salt, or to taste

For the Jalapeño Corn Fritters:

• 1¾ cups frozen corn

• ¼ cup flour

• 1 tablespoon cornstarch

• ¼ to ½ cup cotija cheese

• 1 small jalapeño, minced (adjust to taste)

• ½ teaspoon salt

• 1 cup vegetable oil, for frying

Toppings (Optional):

• Crema or sour cream

• Extra cotija cheese

• Fresh cilantro

Cook Mode Prevent your screen from going dark

---

Instructions

• Make the Soup Base:
  Heat olive oil in a pot over medium-high heat. Sauté onion and garlic until soft. Add ancho chili powder and cumin; cook for 1-2 minutes. Add tomatoes and simmer for 15 minutes. Blend the mixture until smooth and return to the pot.

• Blend Pinto Beans:
  Puree pinto beans with water or broth until smooth. Stir into the tomato mixture. Simmer on low while preparing the fritters.

• Prepare Fritters:
  Pulse 1 cup corn in a food processor until partly mashed. Mix with flour, cornstarch, cotija, jalapeño, and salt. Stir in remaining corn.

• Fry Fritters:
  Heat oil in a skillet over medium heat. Drop batter by tablespoons into hot oil. Fry until golden brown, turning once. Drain on paper towels.

• Serve:
  Ladle hot soup into bowls. Top with fritters, a swirl of crema, crumbled cotija, and fresh cilantro.

Notes

For less heat, reduce or omit jalapeño.

Simmer soup longer for a thicker texture.

Make fritter batter ahead of time and fry fresh for crispiness.

Feta cheese can be used in place of cotija.

Best served fresh, but leftovers store and freeze well (soup only).

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican