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
For the Soup:
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2 tablespoons olive oil
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1 onion, chopped
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4 cloves garlic, smashed
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½ tablespoon ancho chili powder
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2 teaspoons ground cumin
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1 (28-ounce) can whole tomatoes
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2 (14-ounce) cans pinto beans, drained
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2–3 cups water or vegetable broth
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2 teaspoons salt, or to taste
For the Jalapeño Corn Fritters:
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1¾ cups frozen corn
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¼ cup flour
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1 tablespoon cornstarch
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¼ to ½ cup cotija cheese
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1 small jalapeño, minced (adjust to taste)
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½ teaspoon salt
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1 cup vegetable oil, for frying
Toppings (Optional):
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Crema or sour cream
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Extra cotija cheese
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Fresh cilantro
Instructions
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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