Name: Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
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

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.

Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters

Ingredients

Sopa Tarasca

Jalapeño Corn Fritters

Steps

Notes

Nutrition Facts