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Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters
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Prep Time
10m
Cook Time
30m
Total Time
40m
This wholesome Sopa Tarasca (Pinto Bean Soup) is a nutritious and flavorful dish made with ancho chili powder, cumin, whole tomatoes, pinto beans, and a spicy jalapeño corn fritter. Served in a salty and creamy broth, the fritter adds a crunchy texture to this deliciously unique Mexican-inspired soup.
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Sopa Tarasca
Jalapeño Corn Fritters
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories787kcal39%
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Fat46g2%
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Saturated Fat11g0%
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Carbohydrates77g3%
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Fiber18g0%
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Sugar8g0%
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Protein23g1%
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Cholesterol10mg0%
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Sodium1,524mg76%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Instant Pot Instructions:Sauté the onion and garlic in the Instant Pot with a bit of olive oil. Add in the ancho chili powder and cumin, and sauté an additional minute or two. Add in the tomatoes, pinto beans, and 2 cups or water or broth. Cook on high pressure for 5 minutes with a quick release when the soup finishes. Transfer the mixture to a blender and puree until smooth or puree everything right in the Instant Pot until smooth.
I actually made potato eggplant tacos and chicken tacos with the leftover soup – just use it like a simmer sauce to cook with your taco filling. Super yummy.
I actually made potato eggplant tacos and chicken tacos with the leftover soup – just use it like a simmer sauce to cook with your taco filling. Super yummy.